- Denis Leary
Meat is one of the richest parts of our diet, and tender meat is a luxury. In this dish, we create a simple-to-make, but elegant dish of pork tenderloin wrapped in puff pastry.
Rather than explain through a recipe, I'll show the process through pictures:
The tools of our trade.
From left to right: pork tenderloin, puff pastry, tongs, meat thermometer, assorted herbs, grainy mustard. and shalots.
Ms. Moon's wrapped Wellington, with a leaf decoration.
Our baked Wellingtons out of the oven, each with their own decoration.
Clockwise from top left: Wendy's heart, Ms. Moon's leaf, My braided bread, Joon's lattice, and Simon's band.
Me watching over the sauce, reducing the liquid for a rich flavor.
The plated Wellington, easily the best meat dish I've ever made.
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