Passion for Pork

11th day of Christmas: 11 step Pork Wellington with Sylvan Star Gouda & Beet Sauce Recipe

Sharman - Wednesday, December 11, 2013


As we get closer to Christmas I want to step up my holiday entertaining and that means busting out some glamorous dinners like Pork Wellington.

I can tell you what inspired the 11th Day of Christmas. There was an ‘All you need is Cheese’ magazine in my gift bag at Jasper Park Lodge’s Christmas in November featuring a variety of Canadian cheeses in a number of delicious looking dishes. When I got to a recipe for Pork Wellington the photo made my tummy growl. Pork, cheese, and puff pastry; what more could you want? Since I always want to support and recognize Taste Alberta’s partners like Alberta Milk, I have modified the recipe to incorporate Alberta’s award winning Gouda from Sylvan Star Cheese.

If you want to watch someone make it first – click here to watch a video recipe

Pork Wellington with Sylvan Star Gouda & Beet Sauce
recipe adapted from


2 tsp (10 mL) butter
1 tsp (5 mL) butter
2 Alberta pork tenderloins, 1 lb (450 g) each
1 bag (150 g) baby spinach
1 French shallot, chopped
1 cup (250 mL) beet juice
1 cup (250 mL) demi-glace sauce
Salt and freshly ground pepper
1 lb (450 g) store-bought puff pastry
1 tbsp (15 mL) old-style Dijon mustard
1 tbsp (15 mL) fresh thyme, chopped
6 oz (180 g) Sylvan Star Cheese Gouda, grated
1 egg, beaten and diluted with a bit of water

Preparations & Cooking

  1. In a large skillet over high heat, melt 2 tsp (10 ml) butter and sear pork tenderloins on all sides. Reserve in a dish and let cool.
  2. In the same skillet, cook spinach. Reserve in a bowl and let cool. Drain excess liquid.
  3. Still using the same skillet, prepare the sauce. Lower heat to medium, melt 1 tsp (5 ml) butter and brown shallot for 2 minutes.
  4. Deglaze with beet juice and simmer for 5 minutes. Add demi-glace sauce and simmer for another 5 minutes. Season with salt and pepper and reserve.
  5. Preheat oven to 375oF (190oC).
  6. On a floured work surface, roll pastry into a 18 x 12˝ (45 x 30 cm) rectangle, 1/4˝ (0.5 cm) thick. Cut pastry into two pieces, one 8 x 12˝ (20 x 30 cm) and the other 10 x 12˝ (25 x 30 cm).
  7. Lay the smaller piece on a parchment-lined baking sheet.
  8. Spread out spinach, leaving a 1˝ (2.5 cm) border at the edges. Place the 2 pork tenderloins side by side on top of the spinach. Brush with mustard and fresh thyme, and season generously with pepper. Cover with the cheese.
  9. Brush pastry edges with egg wash and cover with the larger piece of pastry. Press the edges together to seal.
  10. Brush top with egg wash and pierce a few holes in the pastry to allow steam to escape.
  11. Cook in the oven for 35–40 minutes or until pastry has puffed up and is golden brown. Let rest 10 minutes before serving with beet sauce and seasonal vegetables.



Important: When assembling the pork Wellington, all ingredients must be cold to avoid heating up the pastry before baking and to reduce the risk of bacterial contamination.

Hosting tip: The pork Wellington and beet sauce can be prepared in advance and reserved in the refrigerator until ready to be cooked. Cook the pork Wellington for 45 minutes and heat the sauce over low heat.