🌿🐖🥐 Pork Tenderloin Wellington

This post is sponsored by @missouripork 🐖

Major Christmas nostalgia dish for me making these with my mom and grandma. They’re really not that hard to make and sooo good 🤤 it was $8 for 2 tenderloins 🤷🏻‍♂️ and makes a stunner of a meal.

INGREDIENTS
2 Pork Tenderloins
4 Tbsp Smooth Dijon Mustard
1 Tbsp Honey
2 Garlic Cloves
3 Rosemary Sprigs
Sliced Prosciutto
2 Sheets Flaky Pastry
1 Tbsp Black Pepper

PREPARATION
Tenderloins cleaned of any sinue, rubbed in kosher salt and into the fridge uncovered overnight to dry brine. Tenderloin browned on all a sides in a pan and put back into the fridge. Roll out pastry, brushing Dijon mixture, layering Prosciutto, cold Tenderloin, brushed again. Wrapped tight, brushed with egg wash, flipped upsude down to hold the seem.

COOK
350f convection bake, shooting for 135f to continue carryover cooking in the pastry to 145f, rested 20 minutes and sliced and served. They could rest longer they stay very hot in the pastry.

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[Cagematic]

Man my mom used to make this, the prosciutto would have made it that much better, great food brother!!!

[trafficking]

Next time i get tenderloin im trying this.