Christmas Pork Wellington
By: Amy Jeanroy
Published: December 16, 2015

Your Christmas dinner is going to be stunning. This Christmas Pork Wellington is Wrapped in Foie Gras and mushrooms. Wrap it into a light, flaky puff pastry and your holiday meal will be amazing.
Wellington has a mysterious history. One story says it was invented  that the original Wellington (made with beef) is named after the 1st Duke of Wellington, Author Wellington. Unsubstantiated, but pretty fun, the truth is that no one is quite sure who came up this delightful combination. Holiday dinners will never be the same. 
Pork Wellington





300g Pork Loin
200g ready-made Puff Pastry
145g Foie Gras Goose Liver
250g Shitake Mushrooms
2 tsp grounded Nuts
2 Egg yolks
1 sprig of fresh Thyme
1 tsp minced Garlic
2 tsp Extra-virgin Olive Oil
Salt and Pepper to taste
Black Pepper Mushroom Sauce:
1 tbsp blended Shitake Mushrooms
3 - 4 Mushrooms (sliced)
½ cup Bulla Cream
½ tsp ground Black Peppercorn
1 tbsp Cornstarch Salt to taste
To see the entire recipe, click here

300g Pork Loin
200g ready-made Puff Pastry
145g Foie Gras Goose Liver
250g Shitake Mushrooms
2 tsp grounded Nuts
2 Egg yolks
1 sprig of fresh Thyme
1 tsp minced Garlic
2 tsp Extra-virgin Olive Oil
Salt and Pepper to taste
Black Pepper Mushroom Sauce:
1 tbsp blended Shitake Mushrooms
3 - 4 Mushrooms (sliced)
½ cup Bulla Cream
½ tsp ground Black Peppercorn
1 tbsp Cornstarch Salt to taste
To see the entire recipe, click here