MCO Dinner ~ 3 February 2021 (Pork Wellington and Beef Lasagna)

Sherilyn whipped up yet another labor-intensive dish ~ Pork Wellington served with red wine shallot sauce, French potato puree, caramelized onions with Italian Balsamic vinegar and seared zucchini.

This girl is truly a sucker for challenges and competitions since young! She hardly settles for cooking simple and easy dishes but likes to try out new recipes.

Pork Wellington is such a labor intensive dish with a slew of ingredients and Sherilyn made everything from scratch, inside out -- from the puff pastry to the crêpe, red wine shallot sauce, French potato puree and the pâté (with minced mushrooms). The French potato puree and mushroom puree were done by the TMX6.

As long as the MCO doesn't end, we're going to be chef Sherilyn' guinea pigs, trying out new dishes almost daily 😁

Another skill that Sherilyn learned as part of producing this dish is opening a bottle of red wine with her dad's wine opener! 😁 The red wine shallot sauce is truly amazing and gives the Pork Wellington a moreish flavor.

So much hard work, time and passion goes into this Pork Wellington.

The first time she baked it, the pork inside the puff pastry was still slightly pinkish and uncooked. It's a thick chunk of meat. As it was already 8-ish p.m. (yeah, we all waited till this late for this dish!), the girls ended up eating instant noodles, while I drank organic almond milk with oats for dinner.

And the Pork Wellington was kept in the fridge for lunch and dinner for the following two days 😂

The chunk of seared pork is wrapped in several layers ~ pâté, crepe and finally the puff pastry. Every layer is handmade by Sherilyn.