As the snow starts to melt and the days get longer, I take a deep breath, crawl out from under my fuzzy blanket, take a long stretch and start to come out of my winter hibernation.
Yes indeed, spring has (finally!) sprung. While it might still be a little chilly to open up the pool and invite friends and family over for a barbecue why not gather everyone over for a spring Sunday supper?!
As a kid, I remember the importance of sitting down as a group to enjoy a meal. These days we are always on-the-go working long hours, rushing to hockey practice or ballet or “fill-in-your-own-activity” that these large gatherings simply don’t happen as often anymore.
This pork and balsamic mushroom wellington is the ideal dish to gather loved ones around the table to happily make summer plans. Ontario pork tenderloin is a delicious lean cut that is the perfect choice to elevate this simple yet elegant meal.
We all live busy lives and it’s important to take a moment to reconnect with those we care about…and most importantly talk about the upcoming warm months (and the grilling that will undoubtedly happen). So, thaw out and call up those you haven’t seen since that first snow flake. It’s time to celebrate the sunshine and warmth that’s almost here.
2 tbsp (30 mL) canola oil
1 lb (500 g) cremini mushrooms, sliced
1 small onion, finely chopped
4 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) brown sugar
4 oz (125 g) goat cheese, crumbled
1/4 cup (60 mL) finely chopped fresh parsley
2 Ontario pork tenderloins (12 oz/375 g each)
1 1/2 tsp (7 mL) kosher salt
1 tsp (5 mL) pepper
2 tbsp (30 mL) canola oil
2 tbsp (30 mL) Dijon mustard
2 sheets (450 g pkg) puff pastry, thawed
1 egg, beaten
Mushroom Pâté: Heat oil in large nonstick skillet set over medium-high heat; cook mushrooms for about 7 minutes or until softened and lightly browned. Add onion, garlic, thyme, salt and pepper; cook for about 5 minutes or until tender. Add vinegar and sugar; cook for about 3 minutes or until caramelized. Let cool completely.
- Scrape mushroom mixture into food processor fitted with metal blade; pulse until finely chopped. Add goat cheese and parsley; pulse until well combined. Set aside.
- Pork: Meanwhile, preheat oven to 400°F (200ºC). Season each pork tenderloin all over with salt and pepper. Heat oil in large skillet set over medium-high heat; sear tenderloins, one at a time, on all sides until evenly browned. Let cool.
- Brush mustard all over each tenderloin; spread mushroom pâté evenly over each tenderloin. Lay sheets of pastry on work surface; centre each tenderloin on 1 sheet of pastry, tucking thinner end of the tenderloin underneath to make even thickness.
- Fold short ends of pastry over each tenderloin and roll up to fully enclose. Place tenderloins, seam side down, on parchment paper–lined baking sheet about 2 inches (5 cm) apart. Beat egg with 1 tbsp (15 mL) water and brush all over pastry. Using sharp knife, make five evenly spaced slits on top of each roast.
- Bake for about 30 minutes or until pastry is golden brown and instant-read thermometer registers 145ºF (63ºC) when inserted into centre of pork. Let stand for 10 minutes. Carve into portions to serve.
Tip: Serve with sautéed green beans and roasted root vegetables for a hearty and impressive meal.
|Pork Balsamic Mushroom Wellington
|1/6 of recipe