Christmas...goodness, Christmas was just yesterday! Last year, I did giant mozzarella and balsamic marinara stuffed meatballs with homemade spinach ravioli, bacon-wraped roasted pears, homemade bread, and individual gingerbread/cream cheese cakes. This year, the lovely husband wanted a ham, but since we live in rural China and have only a small toaster-style oven, that was out of the question. However, I can get beautiful pork loin from the markets here if I go early in the morning. So I think a Pork Wellington is really the next best thing. I was doing some looking on the infamous Pinterest...I found some interesting ideas for stuffing. I am debating between a few combinations, and need some feedback! The first one is rubbed in rosemary and thyme and then stuffed with a blueberry compote (made with port, red wine, and shallots). While I cannot get blueberries, perhaps I could get jam, or alternatively use grapes, apples, or perhaps kumquats. The second is stuffed with a creamed spinach filling. The third would be a balsamic caramelized mushroom and fig mixture. I know a traditional flavor addition is mustard, but I was wondering if I could get away with a light layer of horseradish - or even wasabi, which is more readily available here. I am having difficulty taking away a wining combination from these elements.