Maple Syrup Pork Wellington with Marsala Sauce | Canadian Living

Ingredients

• 3 pork tenderloins
• 3 sheets Flaky pastry dough
• 1 150 ml maple syrup
• 1 250 g almond (roasted and chopped finely)
• 2 onions sliced
• 1 cup beef stock
• 1 400 g Dried prune
• 1 tablespoon granulated sugar
• 1/2 cup Marsala wine
• 1 100 ml 35% cream
• 1 shallots
• 1 100 ml extra virgin olive oil
• 1 egg
• 1 50 g salt (to taste)
• 1 50 g pepper (to taste)