Samsung - Canadian Living Cook of the Year Contest - Maple syrup porc wellington with marsala sauce Image by: Samsung - Canadian Living Cook of the Year Contest - Maple syrup porc wellington with marsala sauce Author: Canadian Living

A new twist on a traditional beef wellington dish with Canadian flavors.

  • Portion size 6 servings
  • Credits : nawfal zamani

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)

Method

ONIONS: in a hot sauce pan, add 2 tbsp of oil and than the onion, sweat theme for 4 to 5 min on a medium heat, add 100 ml beef stock, bring to a boil, than simmer for 30 minutes PRUNES: in a sauce pan put together the prunes and the sugar and cover with water and cook on medium low heat for 30 minutes SAUCE: in a hot sauce pan, add 2 tbsp of oil, than add shallot and saute for 2 minutes, add the marsala and reduce by 3/4 then add stock and reduce by 3/4 again and strain bring back to the sauce pan, add the cream, bring to a boil, season reserve PORK: preheat the over to 375 F in a hot sauce pan add 4tbsp of oil, season and sear the porc tenderloins until golden on each side, brush with maple syrup roll them into the chopped almonds, wrap the flaky dough around, egg wash, score, and bake in the over for 10 to 15 min or until the dough is golden brown ASSEMBLE drain the onion and the prunes slice the porc into 1 inch pieces warm the sauce in a plate place two spoons of onion and put two pieces of wellington on top, on the sidecarefully place the prunes and garnish with the rest of the almonds add the sauce and garnish with chives Bon appetit
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Food

Maple Syrup Pork Wellington with Marsala Sauce

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