Pork Wellington with Louis D’Or Cheese and Beet Sauce

Name: Pork Wellington with Louis D’Or Cheese and Beet Sauce
Yield: 8 servings
Ingredients: 2 tsp (10 mL) butter; 1 tsp (5 mL) butter; 2 pork tenderloins 1 lb (450 g) each; 1 bag (150 g) baby spinach; 1 French shallot chopped; 1 cup (250 mL) beet juice; 1 cup (250 mL) demi-glace sauce; Salt and freshly ground pepper to taste; 1 lb (450 g) store-bought puff pastry; 1 tbsp (15 mL) old-fashioned mustard; 1 tbsp (15 mL) fresh thyme chopped; 6 oz (180 g) Louis D’or 18 months cheese grated; 1 egg beaten and diluted with a bit of water

Pork Wellington: a refined dish that is sure to impress your guests. This recipe offers a new step-by-step version of the classic English version. It is a pork filet basted with old-fashioned mustard and garnished with spinach, herbs and renowned Quebec Louis d’Or cheese. It is then completely covered in a puff pastry and basted with a beet demi-glace just before serving. Bon appétit!

Prep: 45 min
Cooking: 50 min - 1 h

Yields 8 servings

pork wellington with louis d or cheese and beet sauce

Pork Wellington: a refined dish that is sure to impress your guests. This video offers a new step-by-step version of the classic English recipe. It is a pork filet basted with Dijon mustard and garnished with spinach, herbs and renowned Quebec Louis d’Or cheese. It is then completely covered in a puff pastry and basted with a beet demi-glace just before serving. Bon appétit!

Ingredients

2 tsp (10 mL) butter
1 tsp (5 mL) butter
2 pork tenderloins 1 lb (450 g) each
1 bag (150 g) baby spinach
1 French shallot chopped
1 cup (250 mL) beet juice
1 cup (250 mL) demi-glace sauce
Salt and freshly ground pepper to taste
1 lb (450 g) store-bought puff pastry
1 tbsp (15 mL) old-fashioned mustard
1 tbsp (15 mL) fresh thyme chopped
6 oz (180 g) Louis D’or 18 months cheese grated
1 egg beaten and diluted with a bit of water

READY FOR REWARDS?

Preparation

In a large skillet over high heat, melt 2 tsp (10 ml) butter and sear pork tenderloins on all sides. Reserve in a dish and let cool. In the same skillet, cook spinach. Reserve in a bowl and let cool. Drain excess liquid.

Still using the same skillet, prepare the sauce. Lower heat to medium, melt 1 tsp (5 ml) butter and sauté shallot for 2 minutes.

Deglaze with beet juice and simmer for 5 minutes. Add demi-glace sauce and simmer for another 5 minutes. Season with salt and pepper and reserve.

Preheat oven to 375 °F (190 °C).

On a floured work surface, roll pastry into a 18 x 12-inch (45 x 30 cm) rectangle, 1/4-inch (1/2 cm) thick. Cut pastry into two pieces, one 8 x 12-inch (20 x 30 cm) and the other 10 x 12-inch (25 x 30 cm).

Lay the smaller piece on a parchment-lined baking sheet.

Spread out spinach, leaving a 1-inch (2 1/2 cm) border at the edges. Place the 2 pork tenderloins side by side on top of the spinach. Brush with mustard and fresh thyme, and season generously with pepper. Cover with the cheese.

Brush pastry edges with egg wash and cover with the larger piece of pastry. Press the edges together to seal. Brush top with egg wash and pierce a few holes in the pastry to allow steam to escape.

Cook in the oven for 35 to 40 minutes or until pastry has puffed up and is golden brown.

Let rest 10 minutes before serving with beet sauce and seasonal vegetables.

Tips

Important:When assembling the pork Wellington, all ingredients must be cold to avoid heating up the pastry before baking and to reduce the risk of bacterial contamination.

Hosting tip:The pork Wellington and beet sauce can be prepared in advance and reserved in the refrigerator until ready to be cooked. Cook the pork Wellington for 45 minutes and heat the sauce over low heat.

Cheese alternatives: Canadian Swiss cheese, Gouda.