Shelly's Recipe

PORK WELLINGTON WITH SAUTEED MUSHROOMS AND SPINACH

Category: Pork

4 tbsp butter, melted
3 tbsp garlic, minced
1 1/3 cups shallots, minced
12 oz portabella mushrooms, chopped
3 tsp fresh thyme, minced
4 tsp salt
3 tsp pepper
4 1/2 tbsp Madeira
2 (2 lb) pork tenderloin roasts
2 tsp garlic powder
1/3 cup oil
2 (17.3 oz) boxes puff pastry sheets, thawed
12 oz goat cheese chunks with herbs
6 cups fresh spinach, stemmed and chopped
3 eggs, beaten
2 tsp demi glace
1 cup chicken broth

Preheat oven to 350. In a large heavy skillet, heat butter over medium-high heat. Add garlic and shallots. Saute for about 5 minutes. Add mushrooms while stirring until mushrooms are slightly browned. Add 1 1/2 tsp thyme, 1 1/2 tsp pepper and 2 1/5 tbsp Madeira and 2 tsp salt. Stir and set aside.

Sprinkle roasts evenly with salt, pepper, and garlic powder. In a heavy skillet, heat oil over medium-high heat and sear roasts by lightly browning meat quickly and evenly, about 7 minutes. Remove from skillet and set aside.

For each roast, roll out two sheets of puff pastry large enough to completely cover the roast (both sheets should be rolled to same size). Lay 2 sheets on top of one roast with mushroom mixture, spinach and goat cheese and along the sides of the roasts. Fold up the corners to enclose the roasts and secure the seams. The entire roast should be covered with pastry.

With a pastry brush, brush egg wash over the pastry-covered roast. Place in roasting pans in the oven and bake for about 35 minutes or until a thermometer reaches the internal temperature of 155. The pastry should be golden brown.

Meanwhile, make the sauce by boiling demi-glace, chicken broth and 2 tbsp Madeira together in a saucepan. Whisk for 1 minute and keep sauce warm. When pork is done, slice and drizzle sauce over pork. Serve.