PORK WELLINGTON On the Big Green Egg!

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often more affordable.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: store-bought pie crust

Phyllo dough is lighter, while pie crust is often less expensive.

Open the pork tenderloins and dry them off thoroughly.

Remove the silver skin from the pork tenderloins using a sharp knife.

Fold the thinner end of the pork tenderloin to create a uniform size for even cooking.

Season the pork tenderloins with smoked salt, pepper, and garlic seasoning, coating them lightly.

Place the seasoned pork in the refrigerator to rest while preparing the mushroom mixture.

Chop the mushrooms into very fine pieces.

Grate a small amount of onion until you have about a tablespoon.

Smash and mince 1-2 cloves of garlic as finely as possible.

Heat half a stick of butter in a skillet until foamy.

Add the minced garlic and grated onion to the skillet and cook until soft and fragrant.

Add the chopped mushrooms to the skillet and stir until they dry out and form a paste.

Remove the mixture from heat once it is dry and set aside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens