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Pork Tenderloin Wellington

If it wasn't for my lovely wife Jackie I would have had a very rough time finishing this meal
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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
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Prosciutto on the parchment paper and Jackie putting the dried apple in-between the two half's of tenderloin
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Rolled in the Puff Pastry
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On the Egg indirect @ 400* for 35-min.
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Served with red potatoes and Kale and a wonderful meal it was

Recipe: http://www.foodnetwork.com/recipes/alton-brown/pork-wellington-recipe/index.html

Thanks for looking

Ross





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