Wellington pork topped with creamy herb sauce
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
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Cooking tools:
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- Grater
- Parchment paper
- Rolling pin
- Oven
- Baking sheet
- Instant-read thermometer
- Pot
- Hand mixer
- Mixing bowl
- Whisk
- Chef's knife
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- Measuring spoon
- Pastry brush
- Kitchen scale
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- 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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