HAPPY THANKSGIVING!
Here in Canada, we are in the autumn season of our year. Autumn is not to be taken lightly with its stunning foliage. It’s really quite a magical season that’s often overlooked. Ancient cultures, science and astrology have associated many aspects of this beautiful season to human life. These symbolic associations are powerful reminders that Mother Nature has an incredible influence on our lives. Soon most of the fall colors will disappear and slowly but surely, frosty white will take its place. I think it’s so important to take time to recognize these beautiful moments in our imperfect world.
For our holiday meal I am preparing a stuffed pork tenderloin. Pork tenderloin is incredibly tender since it is essentially the ‘filet’. Because there is very little fat in a tenderloin, it’s perfect to stuff with all sorts of tasty things to bring in both moisture and flavor. A little prosciutto, shallot, dried figs and fig balsamic Boursin cheese make a really delicious combination that pairs perfectly with pork tenderloin adding a unique twist to the classic recipe.
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Ingredients
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- In a bowl, combine green onion, figs & Boursin cheese.
- Cut away and discard the silver skin from the pork tenderloin. Butterfly the pork by cutting a slit down the tenderloin lengthwise, but don't quite slice it all the way through. The 2 sides should remain attached.
- Open the pork tenderloin flat like a book and cover it with a large sheet of plastic wrap. Lightly pound it to an even thickness. Spoon the cheese/fig mixture evenly on the cut side of the pork.
- Starting with a long edge, roll it up jelly-roll style. Lay out the prosciutto slices on a piece of parchment paper so that they overlap slightly on the edges. Then place the stuffed tenderloin at one end and roll the whole thing up in prosciutto.
- Once rolled in prosciutto, heat a large skillet to medium-high heat. Carefully add the tenderloin to the skillet & sear it all over, about 1 or 2 minutes per side, carefully turning the tenderloin. Remove from heat & set aside to cool.
- Preheat oven to 400 F.
- Place puff pastry sheet onto a large piece of parchment paper on a baking sheet. Cut out a few designs down the center then place the tenderloin at one edge of the pastry & roll it up. Start by rolling it lengthwise & then folding over any excess pastry at either end after you are done rolling. Press down gently on seams to create a good seal.
- Beat together egg & water to make an egg wash. Using a pastry brush, liberally cover the puff pastry.
- Place the wellington into the oven on the lower third rack & bake for about 40 minutes.
- After 35 minutes check the internal temperature using a meat thermometer. The pastry should look a nice golden brown & the thermometer should read between 150 & 160 F.
- Allow the wellington to sit for at least 10 minutes before slicing using a long, sharp, serrated knife. Plate & serve immediately. We really enjoyed this meat with a cranberry/raspberry sauce.
- Simple Cranberry-Raspberry Sauce:
- 348 ml whole cranberry sauce
- 1 1/2 cups raspberries, fresh or frozen unsweetened
- 1/4 cup sugar
- 1 Tbsp orange zest
- In a saucepan, combine whole berry sauce with raspberries, sugar & orange zest
- Cook over medium heat, stirring often, until the sauce thicken slightly & is bubbly
- Remove from heat & allow to cool.
