I layered the prosciutto so I could wrapped the tenderloin. I seasoned the wrap with thyme, light salt, and pepper.
There were a few other items that weren't what they were supposed to be as well. The 1 pound unseasoned pork loin package ended up being to very tiny pork tenderloins, but what do you do. I fileted both of them then rubbed them with course grain mustard and packed with sliced dried apples.
Then wrapped it. Since I didn't have the pastry I seasoned the outside with more thyme and garlic powder.
I got set up for an indirect cook at 400. Then onto the Egg. After about 35 minutes the pork was at 150. I removed it and let it rest. Then sliced.
The prosciutto crust was nice and crispy and the smell was overwhelming. Served with a great box of toasted pine nut couscous.
The pork was delicious. The flavor of the mustard, apples, and thyme together was fantastic. This wasn't exactly what I had planned for this evening, but what came out of this mishap was great. I will go back and make the Pork Wellington from Good Eats, but this will definitely get made again.