Wellington pork topped with creamy herb sauce

Wellington pork topped with creamy herb sauce

www.troisfoisparjour.com

This recipe is yet another way to get ready for the Holidays. I’ve been thinking about it for a while now, and it’s a derivative of the classic Beef Wellington

View full recipe on www.troisfoisparjour.com

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Cooking tools:

  • Pan
  • Plate
  • Refrigerator
  • Freezer
  • Grater
  • Parchment paper
  • Rolling pin
  • Oven
  • Baking sheet
  • Instant-read thermometer
  • Pot
  • Hand mixer
  • Mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Pastry brush
  • Kitchen scale
  • Spatula
  • Tongs
  • Pastry cutter
  • Wooden spoon
  • Kitchen timer
  • Plastic wrap
  • Aluminum foil
  • Serving platter

Ingredients

  • 1 roll of flaky pastry, store-bought
  • 1 egg, whisked (to baste)
  • Salt & pepper, as preferred
  • 1 580 g of Canadian Pork loin (or 600g of beef butt tenderloin)
  • 1 tablespoon of vegetable oil
  • 2 tablespoons of vegetable oil (or butter)
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • ½ a sweet potato(1 cup), shredded
  • 1 carrot (½ cup), shredded
  • 5 – 6 Medjool dates (¼ cup), pitted and chopped
  • 2/3 cup of vegetable broth
  • 1/2 a lemon’s juice
  • 1 tablespoon of butter
  • 3 shallots (1 cup), chopped
  • 1 1/2 cup of 35 % cream
  • 1/2 cup of fresh herbs, chopped (dill, thyme, oregano, chives, basil, etc.)
  • 1/2 teaspoon of salt
  • Pepper, as preferred

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