"Recipes are meant to be shared"...Ann Thibeault

Tuesday, December 15, 2009

Pork Wellington with Mushroom Sauce

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I  have been meaning to make this recipe for a while.  It is from the Cuisine at Home Holiday Menus magazine. (2007).

 Moe loved it.   So it is definitely a keeper.   I made a couple of changes.  Because I was just making it for the two of us, I rolled out just one sheet of puff pastry.  I cut  off the edges for decorations and then cut the remaining sheet into  four squares .  Topped two of the squares with a pork medallion,  topped with the spinach and cheese and then topped with another square.  Sealing well.  I didn't have prosciutto so I left that out and I subbed out  the goat cheese with what I had on hand, which was imported sheep's feta cheese.  Decorated and brushed with the egg wash.  

 Served with Parisienne Potatoes and Shanghai Baby Bok Choy

Pork Wellingtons
Source:  Cuisine at Home - Holiday Menus 2007

Sear in 1 Tablespoon Olive Oil - Chill:

2 pork tenderloins
cut into 8 medallions
Salt and Pepper

Saute in 1 Tablespoon olive oil:

1 Tablespoon garlic minced
1/2 teaspoon red pepper flakes
1 bag baby spinach

Prepare: Assemble with:

1 box frozen puff pastry - thawed
4 ounces proscuitto, thinly sliced, divided
Seared medallions
2/3 cup goat cheese, divided
Sauteed spinach

Brush with:

2 eggs beaten with 2 tablespoons water

Mushroom Sauce

2 tablespoons olive oil
1/2 pound sliced mushrooms
1 chopped shallot
1 tablespoon tomato paste
2 tablespoons of flour
2 tablespoons butter

1 cup dry white wine
2 cups chicken broth
1 sprig fresh thyme
1 sprig fresh parsley

Salt and pepper medallions and sear to brown.  Please in a 450 oven for 8 to 10 minutes. Remove and refrigerate to cool.

(Use pan and drippings to saute mushrooms for sauce)

Saute garlic and pepper flakes in 1 tablespoon olive oil .  Add spinach, toss to wilt and season with salt.   Drain spinach in a sieve, pressing with a spoon until dry, then coarsely chop.  Cool.

Roll puff pastry out and cut off ends to even.  Save ends to decorate. Cut  each sheet into four squares.  Place a pork medallion on each square, top with spinach, cheese and prosciutto.

Brush Corners of pastry with egg wash and fold a corner up to the top. Fold the opposite corner to the centre in the same way:  press corners to adhere.

Tuck in the sides as if wrapping a gift and fold up remaining corners, gently stretching pastry over open areas to enclose the fillings.  Transfer Wellingtons to a parchment lined baking sheet.

Decorate Wellingtons with pastry cut outs. 

Preheat oven to 425°F with rack in lower third:  brush Wellingtons with egg wash and until golden.  About 30 minutes.  Let rest 5 minutes before serving.

Mushroom Sauce

Saute shallots in olive oil.  Add the sliced mushrooms and cook until mushrooms start to brown.  Add two tablespoons butter, the flour and cook for a couple of minutes.  Add the chicken broth, wine , tomato paste, parsley and thyme.   Simmer.  Serve with Pork Wellingtons.


  1. Oh! Bless you! Seriously. I love beef wellington, but it's a little pricey and I don't know if I want to make duxelles. Then, I thought "Salmon En Croute"...but this is brilliant! It's more affordable and simply elegant and lovely. The mushroom sauce is a nice change from bernaise or hollandaise. This is it for Christmas Eve. I love Cuisine at Home, so I already know this one's great. Thank you, thank you, thank you!!!

  2. Oh lala ! I love dishes like this.. they say Celebration to me..Yours is exquisite!

  3. Ann this looks really delicious...a perfect holiday meal! Very festive!

  4. Je connais le blog Food with style, les photos et les recettes sont vraiment savoureuses
    Et ce plat est plus qu'appétissant, j'adore ça

  5. The pastry looks exquisite Ann! what a festive looking meal...love it.

  6. What a gorgeous dinner! I love pockets of puff pastry filled with either chicken or meat. Thanks, Ann. I think I'll have to give this a try -

  7. A feast for the eyes as well as the palate. This was beautifully prepared, plated, and photographed.

  8. Oh my goodness, I want this for dinner. I can imagine how delicious this is and your presentation is perfect. Pork is a wonderful choice.

  9. Ann, this is a feast for the eyes as well as the mouth and tummy! I like the changes you made, the feta would be delicious.

    I'm thinking I would love to have this for Christmas dinner this year! Thank you for sharing such delicious recipes, you make everything look so irresistible that I want to try it all. I'm in trouble! :)

  10. Too pretty to eat. But, I can always close my eyes.

  11. I like the sound of a pork wellington! It looks really good!

  12. i made this evening and realized there is a missing statement. You might want to edit and add the tomato paste to the mushrooms before the flour and butter, other than that, a solid recipe.


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