Pork Wellington – Pork tenderloin *wrapped* in mushroom duxelle, prosciutto, and puff pastry for the final cook to theme challenge of the year (theme is ‘Wrapped’). Have always wanted to make the Wellington of Gordon Ramsay-fame but to risk expensive beef chateaubriand for a first attempt is too gutsy hahah … enter the ‘training edition’ guided by tastemade Frankie. Turned out pretty damn good, though I wish I cooked my pork a little less so it’s rarer. The prosciutto added tons of flavor to the lean cut of meat which might be boring on its own.
It’s been fun participating in the various cooktotheme challenges of the year, hopefully there’s more to come in 2021 😁
