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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
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



  • shtgunal3shtgunal3 Posts: 4,005
    Ross, it does look good. Wish I had a slice . ;)



     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • ChubbsChubbs Posts: 6,925
    Wow nice cook Ross! Looks great
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • SteveWPBFLSteveWPBFL Posts: 1,325
    Nice. I feel inspired, have some p.t.s in the freezer!
  • Love the cook!! Very tasty lookin
    Huntsville, Al LBGE
  • JRWhiteeJRWhitee Posts: 4,494
    Looks real good - Bookmarked for a future cook. Thanks.

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • Great cook!  Thanks for the link to the recipe.  
    Simi Valley, California
    LBGE, PBC, Annova, SMOBot
  • Solson005Solson005 Posts: 1,911
    Looks like a good meal! Nicely done  =D>
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • BENTEBENTE Posts: 8,337
    edited February 2013

    ross you always make some of the best looking food!! maybe one of these days you and i will cross paths!!


    but do you always leave your front door open? i mean i know the weather is great there, however if i was a insect i would start hanging around your house. with all the good food and a open door policy would be to much for me to pass up



    hope you and jackie are well

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Great concept, first time I've seen it on this forum. 

    Wonderful looking meal, thanks for sharing. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • i guess we watched the same episode of good eats.  how was it? I have been thinking of doing this dish but I keep thinking it would benefit from a sweet fruit sauce or do the apples take care of it.
  • henapplehenapple Posts: 15,986
    Really nice...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Yeah, that was a Good Eats re-run recently.  Looks really good.  I also am inspired with that.  PTs in the fridge to thaw now.

    Flowery Branch, GA  LBGE
  • SaltySamSaltySam Posts: 578
    If I could high five you, I would. Nice, nice work!

    LBGE since June 2012

    Omaha, NE

  • Looks great, bookmarked
    Go Dawgs! - Marietta, GA
  • jbates67jbates67 Posts: 168
    I need to try this soon. Looks fantastic, nice job.

  • For those of you that have tried this I have a question for you. I made it today for supper and had an issue. I had to use a smaller pork loin from Food Lion because they were out of the bigger, nicer versions. I had no issues preparing and baking it but after it was done I let it rest about 11-12 minutes and when I started to cut it a clear liquid ran out of it. I could tell it was all juice from the pork and it was clear but there was a ton of it. There was so much I had to hold it up and about 1/4 cup poured out and the meat was still extreamely moist. Any ideas on what went wrong? It tasted great but the bottom of the pastry crust was very wet on the inside. The outside was nice and golden brown with a crunch to it, but the inside was still almost dripping wet.


    Any one have any idea what happened?

  • GrannyX4GrannyX4 Posts: 1,479
    I made it but I seared the meat first before wrapping. It was moist but nothing like you described.  ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • Thanks to all of you

  • Wow!  I've never seen the tenderloin wrapped in a pastry.  Can't wait to give it a try.  Thanks for sharing!

    GEAUX TIGERS!!!!!!!!!

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