Pork Tenderloin Wellington for the [Carnivore Diet]

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.

Prepare a duxelles by blending 8 ounces of mushrooms, 1/4 teaspoon fresh thyme, and 1/4 teaspoon coarse kosher salt in a food processor until smooth.

Cook the mushroom mixture over medium-high heat until all moisture evaporates, then set aside to cool completely.

Take a pre-seasoned pork tenderloin, cut it down to size if necessary, and dry it well.

Sear the pork tenderloin on all sides in a skillet until browned.

For the pastry, mix 1.5 cups of pork rind crumbs with 3 whole eggs until the consistency resembles peanut butter cookie dough.

Spread the pork rind mixture on parchment paper to form a sheet large enough to wrap the pork.

Bake the pork rind mixture in a 350°F oven for 18 minutes or until firm to the touch, then let cool to room temperature.

Lay 3 ounces of thinly sliced prosciutto flat on plastic wrap, overlapping the edges.

Spread the cooled duxelles over the prosciutto.

Place the seared pork tenderloin on top of the duxelles and prosciutto, then wrap tightly using the plastic wrap, tucking edges as needed.

Refrigerate the wrapped tenderloin for at least 20 minutes or overnight.

For final assembly, flip the wrapped tenderloin so the rough side of the pork rind is facing down and the smooth side is up.

Wrap the pork tenderloin with the pork rind pastry tightly, pressing it in as needed.

Place the wrapped tenderloin in a 350°F oven for 40 to 50 minutes until the internal temperature reaches 155°F.

Slice and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens