I love Alton Brown. Really, he’s the biggest food nerd so I can completely relate. I’m not a Food Network fan at all, but I occasionally catch his show ‘Good Eats.’ Less often now that I don’t have cable. I was in Phoenix last week, and on my last night in town I came across his show. As I love all things from a pig, I watched. He marinated and grilled (I’ll have to give that a try in another season), then gave a little history lesson on Beef Wellington, finally suggesting that you could replace the beef with pork tenderloin. Wow – pork wrapped in pork. I decided to give it a go tonight, and it was easier than I thought it would be. Here’s the recipe for Pork Wellington.   I served it with a side of balsamic-roasted vegetables, and we washed everything down with a very jam-y Argentinian Malbec that paired better than I thought it would.  Prosciutto di parma is very salty, so if you have concerns with that be careful.  SQ was in heaven, but was still asking if I could make it with beef next time.  You can take the boy out of the midwest, but you can’t take the midwest out of the boy….