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Old 02-17-2013, 02:41 PM
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Default 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

Recipe: http://www.foodnetwork.com/recipes/a...ipe/index.html

Thanks for looking

Ross
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Old 02-17-2013, 03:10 PM
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Default Re: Pork Tenderloin Wellington

OMG, Ross and Jackie, that looks perfectly cooked!

Great job!

Lee
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Old 02-17-2013, 03:38 PM
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Talking Re: Pork Tenderloin Wellington

That looks mighty fine. You did a great job training her as well. She made it too easy for you to just worry about the grill.
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Old 02-17-2013, 03:41 PM
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Default Re: Pork Tenderloin Wellington

tell you what, Ross . . . if it wasn't so embarrassing to go out in public drooling, I'd shop for a BGE, based singularly on your works.

but not living in a land of constant two digit temperatures,,,, how long does it take to fire up and get a BGE up to temp? it's not something I would use daily -
and what's the danger of firing up a BGE when it's been sitting outside in single digit/teens temps? the things ain't cheep and I'd sure not like to crack it (thermal expansion / effects / etc...)

pork tenderloin is one of our favs - I've actually tried 'three slicing' it for a flattened out 'double butterfly' effect, then diced fresh apple and en-puffed-pastry for a 'pork strudel' - cinnamon and all - kind of thing - it worked, but definitely a 'project' with many details.
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Old 02-17-2013, 04:56 PM
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Default Re: Pork Tenderloin Wellington

Absolutely fantastic! Great dish. I will try it.
I keep puff pastry on hand regularly to make little mini fruit pies for desert.
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Old 02-17-2013, 07:06 PM
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Ross in Ventura Ross in Ventura is offline
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Default Re: Pork Tenderloin Wellington

Quote:
Originally Posted by QSis View Post
OMG, Ross and Jackie, that looks perfectly cooked!

Great job!

Lee
Thanks Lee

Ross
Quote:
Originally Posted by Mountain man View Post
That looks mighty fine. You did a great job training her as well. She made it too easy for you to just worry about the grill.
Thanks Mountain man Jackie is a great Cook and Baker

Ross
Quote:
Originally Posted by ChowderMan View Post
tell you what, Ross . . . if it wasn't so embarrassing to go out in public drooling, I'd shop for a BGE, based singularly on your works.

but not living in a land of constant two digit temperatures,,,, how long does it take to fire up and get a BGE up to temp? it's not something I would use daily -
and what's the danger of firing up a BGE when it's been sitting outside in single digit/teens temps? the things ain't cheep and I'd sure not like to crack it (thermal expansion / effects / etc...)

pork tenderloin is one of our favs - I've actually tried 'three slicing' it for a flattened out 'double butterfly' effect, then diced fresh apple and en-puffedMan-pastry for a 'pork strudel' - cinnamon and all - kind of thing - it worked, but definitely a 'project' with many details.
Thanks Chowderman, I know a lot of my Egg Friends on the North and Northeast cook on thaere Eggs all year. You should go on the Egg Fourm
http://www.greeneggers.com/index.php...d=1&Itemid=112

Ross
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Old 02-17-2013, 07:08 PM
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Default Re: Pork Tenderloin Wellington

Thanks Rick

Ross
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Old 02-17-2013, 11:55 PM
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Default Re: Pork Tenderloin Wellington

Lovely

I am jealous of your Egg!
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Old 02-19-2013, 02:47 AM
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Default Re: Pork Tenderloin Wellington

Quote:
Originally Posted by PanchoHambre View Post
Lovely

I am jealous of your Egg!
Thanks it's a joy to grill or smoke on

Ross
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