Alton Brown's Pork Wellington Revisited

A little over a year ago I tested Alton Brown's pork Wellington as featured in Good Eats; Tender is the Pork.  It was good, relatively easy to prepare, and looked wonderful as a centerpiece to a meal.  I thought it could use more flavor, or at least a different set of flavors. Click here for the old review

I made the following modifications to Alton's Pork Wellington application:

• substituted the prosciutto with rosemary & sun-dried tomato deli ham

• omitted the mustard, left it as a condiment
• omitted the apple rings
• stuffed the tenderloin with goat cheese and raw baby spinach
• substituted the thyme with fresh sage from my garden

With the adjustments I made it turned out wonderful.  The goat cheese added a nice kick and dressed it up even more for presentation.  This is truly a versatile dish with endless possibilities since pork works well with so many flavors.  I'm already pondering new versions such as sauerkraut or roasted veggies.


A few preparation tips:

• Make sure you allow enough time for the puff pastry to thaw before starting your prep work
• Balance the moisture content of the filling with new variations, the loin is juicy already
• Make sure to use parchment paper when baking
• After moving the Wellington to a cooling rack, cut a few small slits in the bottom to let excess moisture drain or it may come flooding out when you slice it for serving

Feel free to leave comments about any ideas you have for new variations!

p.s. Sorry, didn't have a chance to take any pictures this time!