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Pork Tenderloin Wellington (Medallions)

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Lawn Ranger
Lawn Ranger Posts: 5,467
edited November -1 in EggHead Forum
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<p />Last week I had some of the best Beef Wellington I've ever had. So, I thought I'd try something similar on a smaller scale. These are pork tenderloins cut on a diagonal abount 1 1/2" thick. I seasoned them with salt, pepper and Herbs de Provence. In a skillet I sauteed garlic, shallots and mushrooms. The medallions were seared at high temps in a cast iron skillet on the Egg just until they were browned slightly. I then placed each medallion on a crescent roll triangle and spooned the mushroom mixture on each one. It took two of the pastry sheets to completely enclose the pork. They then got an egg wash and went on the egg at approx. 375 degrees on a pizza pan sitting on an inverted platesetter. I monitored them with my thermapen, and the cooking was remarkably consistent. I pulled at 155 because that's what they got to internally while the pastry was browning. [p]This was really good stuff![p]Mike[p]
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