50 Recipes, #22: Pork Wellington

columbina and I were catching up on some old episodes of Good Eats last night, which is how we ran across Alton Brown's recipe for pork Wellington. I've made beef Wellington before and consider it more of a pain in the ass than a hard recipe; there are a lot of steps, but unless you're making brioche dough by hand, it's just not that tricky.

Alton's pork recipe makes things even easier: no browning the meat beforehand, no making duxelles; just wrap the sucker in prosciutto, herbs, mustard, and puff pastry and roast for half an hour. I used lemon thyme instead of regular thyme because that's what was in the garden, and I added some fresh sage as well, because the recipe seemed to need it. The results were fabulous, and we have half of it left over for dinner later this week.

Served with braised spring turnips and sautéed spinach/turnip greens, both from the CSA. Yum.