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View more "Main Dishes" recipes Pork Wellington with Louis D’Or Cheese and Beet Sauce Recipe

Pork Wellington with Louis D’Or Cheese and Beet Sauce

Dairy Farmers of Canada
Add to Calendar 09/15/2019 10:00 AM 09/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

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

Yields: 8 servings

See full recipe: https://www.dairygoodness.ca/recipes/pork-wellington-with-louis-d-or-cheese-and-beet-sauce?source=calendar
Pork Wellington with Louis D’Or Cheese and Beet Sauce true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 45 mins
  • Cooking Time 50 mins - 1 hr
  • Yields 8 servings

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!

  • Course Main Dishes
  • Prep. Time 45 mins
  • Cooking Time 50 mins - 1 hr
  • Yields 8 servings

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.


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

Preparation

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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!

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.

132 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Nutritional Info

Per serving
Energy: 526 Calories
Protein: 35 g
Carbohydrate: 28 g
Fat: 29 g
Fibre: 2.5 g
Sodium: 717 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 18 % / 203 mg
Thiamin: 104 %
Selenium: 103 %
Vitamin B6: 54 %
Vitamin B12: 43 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 1/2 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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