Pork wellington with creamy herb sauce from Trois fois par jour
- Season pork well. Heat oil in a large skillet over high heat, and brown pork for 2 to 3 minutes per side.
- Transfer to a plate and refrigerate until cool.
MAKE THE FILLING
- Heat vegetable oil in a large skillet over medium heat, and fry shallot and garlic for 5 or 6 minutes.
- Add sweet potato, carrot, dates, bouillon, and lemon juice, and season with salt and pepper to taste. Cook over medium heat until liquid has evaporated, about 10 to 15 minutes, and then refrigerate until cool.
ASSEMBLE PORK WELLINGTON
- Press filling onto pork tenderloin by hand to make it stick, and then refrigerate the tenderloin.
- Preheat oven to 220°C (425°F) with rack in centre. Roll out puff pastry onto a sheet of parchment paper to form a rectangle large enough to wrap pork. Place vegetable-coated tenderloin at the bottom of the rectangle.
- Using the parchment paper to roll up the pork, wrap tenderloin completely in the pastry, ensuring coating stays in place.
- Freeze for 15 minutes: the pork Wellington must be very cold when it goes in the oven.
- Line a baking sheet with parchment paper. Remove pork Wellington from freezer and brush beaten egg onto pastry.
- Transfer Wellington to the baking sheet and cook for about 25 to 30 minutes, until a meat thermometer inserted in the centre of tenderloin gives an internal temperature of 65°C (150°F).
- Remove pork from oven and let sit for 10 minutes before serving.
- For pinkish meat, the internal temperature should be 70°C (158°F).
MAKE THE SAUCE
- Melt the butter in a small saucepan over medium-low heat, and cook shallots for 5 minutes. Add cream and continue cooking over low heat for 5 minutes. Remove from heat, add herbs and lemon juice, and blend with an immersion blender until smooth.
- Season with pepper to taste.
- Slice pork Wellington and serve with creamy herb sauce and your choice of vegetables.