2 Reviews

I was looking for a good recipie for company and made this last week as a trial run....."do you have any more?" was the resounding sound around the table. Will be making again, but may add nothing more than jarred pork gravy on the side, as the great flovour of this will definatley compensate for any jarred sauce that you may use. For ecxperiimentation for company, I also made these earlier in the day, and then jusp put Saran Wrap over the pieces....Jouldn't be earier than to throw them in the oven at the last minute....THANK YOU>>>>

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Princess Flowerbreath February 19, 2008

While this has a lovely flavor and appearance, I found the pork a bit dry-- though this didn't bother my husband in the least. I served this with some leftover Christmas cranberry sauce which did help, so my recommendation is to serve with some sort of sauce. I think the instructions need a bit of clarification-- I don't believe it is intended that the garlic and mushrooms remain whole. I guess it is possible with the garlic, but I minced mine and sliced the mushrooms to facilitate the pastry folding. Still in all, this tastes good. Thanks for posting.

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FlemishMinx December 30, 2004
Individual Pork Wellingtons