PORK WELLINGTONS WITH APPLE-SAGE SAUCE Recipe

How to make it

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• Prepare tenderloins, trimming all silverskin and the thin tail at the end (reserve tail end for another use). Butterfly them for stuffing, making a 1” deep incision down the length of each – do not cut all the way through. Stuff each tenderloin with half the Boursin.
• Roll tenderloins in prosciutto (6 ounces, 3 oz per tenderloin). To do this, lay half the prosciutto slices in a single layer, overlapping them slightly. Place stuffed tenderloin at the base of the prosciutto and roll to cover. Do the same thing with the second tenderloin. Sear in 1 tbsp olive oil in a large skillet over medium-high heat until
• proscuitto is brown and crisp on all sides, 5 to 8 minutes. Chill thoroughly.
• http://p208.ezboard.com/bvernalalisasrecipeboard
• Thaw two sheets puff pastry and roll each to a 16” x 12” rectangle. Wrap pork and transfer to a parchment-lined baking sheet.
• Brush Wellingtons with 1 beaten egg/1 Tbsp water mixture. Then decorate with pastry vines and cutouts (leaves/stems). Cover with plastic; chill 1 hour or up to 24 hours.
• Preheat oven to 400º with rack in lower third. Brush with more egg wash for good browning.
• Bake tenderloins 30 to 35 minutes or until golden, to about 170º F. Let rest 5 minutes before slicing. To serve, trim off the ends (they’re doughy), then slice into 1 1/2” thick pieces, allowing 2-3 per person. Serve with Apple Sage Sauce.
• APPLE-SAGE SAUCE
• Makes about 1 cup
• Total Time 30 to 40 minutes
• Saute in 1 tbsp unsalted butter, ½ cup yellow onion, chopped, ¼ cup carrot, chopped, ¼ cup celery, chopped, 1 Tbsp tomato paste and 2 bays leaves. Saute until soft, about 5 minutes.
• Deglaze with ¼ cup apple juice and ¼ cup dry white wine, scraping bits from the bottom of the pan. Simmer until reduced, 5 minutes.
• Add 3 cups low-sodium beef broth; simmer 8 to 10 minutes, then strain. (Sauce may be made ahead to this point and chilled). Return broth to a clean pan and bring to a boil over high heat.
• Combine 2 tsp cornstarch in 1 Tbsp water in a small bowl, smashing lumps with your fingers. Whisk cornstarch into the boiling broth, stirring constantly until slightly thickened. (I found this to be a little thin, perhaps a little more cornstarch)
• Finish sauce with 1 Tbsp apple jelly and 1 Tbsp truffle butter, optional (if unavailable, substitute with 1 Tbsp unsalted butter). Season with 2 tsp minced fresh sage and salt and pepper to taste, then serve with the Wellington.