Pork Wellington by Back Porch Paleo
Pork Wellington with dried apples, prosciutto, and pie crust—affordable and easy to make. Perfect for fancy meals with less fuss.
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Cooking tools:
- Pastry brush
- Roasting rack
- Offset spatula
- Oven
- Baking sheet
- Whisk
- Chef's knife
- Cutting board
Ingredients
- 1 whole Paleo/GF Pie Crust ( click for recipe )
- 1 oz Apples, Dried
- 1 whole Pork Tenderloin
- 6 pieces Prosciutto
- 1 tsp Thyme, Fresh
- .25 tsp Sea Salt
- 2 Tbsp Mustard, Whole Grain
- 1 whole Egg
- 1 whole Roasted Butternut Squash Purée ( click for recipe )
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