Pork Wellingtons with Apple Sage Sauce

Step 1

Prep tenderloins by trimming off any silverskin. Now shape by removing thin tail end. Save for another use. Butterfly them for stuffing by making a 1' deep slip BUT not all the way through. Stuff each tenderloin with half of the Boursin. Set aside. On a flat surface layhalf of the proscuitto slices in a single layer but slightly overlapping. Place stuffed tenderloin at the base of the proscuitto and roll to cover. repeat with the second tenderloin. Sear in oil in a skillet large enough to hold the tenderloin in it straight, over a med-high heat until proscuitto is brown and crispy all over--5-8 mins. Chill thoughly. Take a sheet of thawed pastry and trim along one of the fold line, ending up with a 2/3 of the size. Chill the 1/3 piece. Roll out the large piece to a rectange 16"X12". Place tenderloin on pastry and enclose, sealing all edges with the egg wash. Repeat with the other tenderloin. Retrive remaining pastry and decorate rolls after you have brushed them with the eggwash. Cover with plastic; chill 1 hour or up to 24. Preheat oven to 400F with the rack in the lower third of the oven. Brush with more egg wash for good browning. Bake for 30-35 mins or until golden brown. Let rest 5 minsbefore slicing. To serve, trim off the ends (they are doughy) Then slice into 2" thick pieces, allowing 2-3 pieces per persons. Serve with the Apple -Sage Sauce.