Pork Wellington, duBreton style
Ingredients - 1 plain duBreton tenderloin pork - 6 slices of Prosciutto - 2 sheets of puff pastry - 1 egg yolk - 30 ml (2 tbsp) of vegetable oil For the Savory
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Cooking tools:
- Lattice roller
- Pastry brush
- Skillet
- Nonstick skillet
- Baking sheet
- Parchment paper
- Plastic wrap
- Mixing bowl
- Ladle
- Whisk
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Spoon
- Plate
- Serving platter
Ingredients
- 1 plain duBreton tenderloin pork
- 6 slices of Prosciutto
- 2 sheets of puff pastry
- 1 egg yolk
- 30 ml (2 tbsp) of vegetable oil
- 1 egg
- 30 ml (1 tbsp) of finely chopped chives
- 250 ml (1 cup) of milk
- 30 ml (1 tbsp) of chopped flat-leaf parsley
- 125 ml (1/2 cup) of all-purpose flour
- 2 1/2 ml (1/2 tsp) of salt
- 1 tbsp of ground black pepper
- 15 ml (1 tbsp) of vegetable oil
- 1/2 pack of finely chopped Paris mushrooms
- 1 glass of dry white wine
- 1 finely chopped shallot
- 1 duBreton french roasted onion sausage
- 60 ml (1/4 cup) of coarsely chopped almonds
- 80 ml (1/3 cup) of chopped green olives
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