Pork Wellington with Louis D’Or Cheese and Beet Sauce | Canadian Goodness

Ingredients

• 2 tsp (10 mL) butter
• 1 tsp (5 mL) butter
• 2 pork tenderloins 1 lb (450 g) each
• 1 bag (150 g) baby spinach
• 1 French shallot chopped
• 1 cup (250 mL) beet juice
• 1 cup (250 mL) demi-glace sauce
• Salt and freshly ground pepper to taste
• 1 lb (450 g) store-bought puff pastry
• 1 tbsp (15 mL) old-fashioned mustard
• 1 tbsp (15 mL) fresh thyme chopped
• 6 oz (180 g) Louis D’or 18 months cheese grated
• 1 egg beaten and diluted with a bit of water