Maple Syrup Pork Wellington with Marsala Sauce
A new twist on a traditional beef wellington dish with Canadian flavors.
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Cooking tools:
- Oven
- Skillet
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Pastry brush
- Spoon
- Wooden spoon
- Rolling pin
- Parchment paper
- Plastic wrap
- Tongs
- Kitchen timer
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)
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