Maple Syrup Pork Wellington with Marsala Sauce

By nawfal zamani

NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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Maple Syrup Pork Wellington with Marsala Sauce

nawfal zamani

This recipe makes 6 servings

Preparation time: 45min
Cook time : 10 - 15 min

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

Ingredients

3 pork tenderloins 3 3pork tenderloinpork tenderloins
3 sheets Flaky pastry , dough3 3sheets sheetsFlaky pastry, dough
1 150 mL maple syrup 1 1150 mL 150 mLmaple syrup
1 250 g almonds , (roasted and chopped finely)1 1250 g 250 galmondalmonds, (roasted and chopped finely)
2 onions , sliced2 2oniononions, sliced
1 cup beef stock 1 1cup cupbeef stock
1 400 g Dried prunes 1 1400 g 400 gDried pruneDried prunes
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1/2 cup Marsala wine 1/2 1/2cup cupMarsala wine
1 100 mL 35% cream 1 1100 mL 100 mL35% cream
1 shallot 1 1shallotshallots
1 100 mL extra virgin olive oil 1 1100 mL 100 mLextra virgin olive oil
1 egg 1 1eggeggs
1 50 g salt , (to taste)1 150 g 50 gsalt, (to taste)
1 50 g pepper , (to taste)1 150 g 50 gpepper, (to taste)

Preparation

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

Additional information : Contest recipe category: Meat and Game

Source : nawfal zamani