We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Pork Tenderloin Wellington
If it wasn't for my lovely wife Jackie I would have had a very rough time finishing this meal
Jackie cutting up the Kale for the Vegetable. I had cleaned the silver from the tenderloin and cut it in half, ran the dried apple rings in the food processor and cut the tenderloin in half I asked Jackie if she would help me with the prosciutto then she put the hole thing together wile I fired up the Egg
Prosciutto on the parchment paper and Jackie putting the dried apple in-between the two half's of tenderloin
Rolled in the Puff Pastry
On the Egg indirect @ 400* for 35-min.
Served with red potatoes and Kale and a wonderful meal it was
Thanks for looking