Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Quebec Pork Wellington
2019-08-02
https://www.metro.ca/userfiles/image/recipes/wellington-porc-11086.jpg
PT15M
PT30M
PT45M
With the rack in the middle position, preheat the oven to 200°C (400°F).Season the pork medallion with the salt, pepper, and thyme.In a hot pan, sear each side of the pork medallion in the Mycryo cocoa butter or the cooking fat of your choice for 2 minutes until golden brown. Then let cool.On your workspace, cut the puff pastry into 4 squares measuring 6” x 6” each.Place a pork medallion on each square then roll it up while making sure the edges are sealed in.Place the medallions on a baking sheet covered in a silicone mat or parchment paper.Brush a bit of egg yolk on top of each roll. Cook in the oven for about 20 to 25 minutes or until the internal temperature of the meat reaches 63°C (145°F).Let the meat rest for 2 minutes before slicing in half and serving.Source: Jonathan Garnier
2
Metro
0
0
0
0
9-10 oz (250-300 g) Quebec pork medallions (2)
1 store-bought butter puff pastry
the leaves of 2 sprigs of thyme
4 tablespoon (60 ml) cooking fat of your choice butter, oil or Mycryo cocoa butter
1 egg yolk diluted in 5 ml (1 teaspoon) water
To taste salt and black pepper
Quebec Pork Wellington
2
Main course
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
9-10 oz
(250-300 g)Quebec pork medallions (2)
-
1
store-bought butter puff pastry
-
the leaves of 2
sprigs of thyme
-
4 tablespoon
(60 ml)cooking fat of your choice butter, oil or Mycryo cocoa butter
-
1
egg yolk diluted in 5 ml (1 teaspoon) water
-
To taste
salt and black pepper
Preparation
With the rack in the middle position, preheat the oven to 200°C (400°F).
Season the pork medallion with the salt, pepper, and thyme.
In a hot pan, sear each side of the pork medallion in the Mycryo cocoa butter or the cooking fat of your choice for 2 minutes until golden brown. Then let cool.
On your workspace, cut the puff pastry into 4 squares measuring 6” x 6” each.
Place a pork medallion on each square then roll it up while making sure the edges are sealed in.
Place the medallions on a baking sheet covered in a silicone mat or parchment paper.
Brush a bit of egg yolk on top of each roll. Cook in the oven for about 20 to 25 minutes or until the internal temperature of the meat reaches 63°C (145°F).
Let the meat rest for 2 minutes before slicing in half and serving.
Source: Jonathan Garnier
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
