Pork And Leek Wellington With Port Sauce Recipes

PORK AND LEEK WELLINGTON WITH PORT SAUCE

Steps:

• Preheat oven to 425°F (220°C).
• Heat oil in skillet over medium heat. Add prosciutto and leeks and sauté for 3 minutes or until leeks are softened. Stir in mustard, cream and thyme. Bring to boil and boil until mixture is thick, about 1 minute.
• Roll out half of puff pastry into a 10 x 12-inch (25 x 30-cm) rectangle. Spread leek mixture over, leaving 1-inch (2.5-cm) border on all sides. Brush all exposed pastry with beaten egg. Place pork on upper third of pastry tucking any thin ends under. Season pork with salt and pepper. Bring short ends of pastry up over the ends of the pork. Roll pork in pastry until fully enclosed, cutting off pastry excess. Place seam-side-down on cookie sheet and prick top. Brush pastry with egg.
• Bake for 20 to 25 minutes or until golden brown.
• Place port, orange juice and stock in a skillet. Bring to boil and boil until reduced down to 1 cup (250 mL). Stir in soy sauce and cream. Bring to boil and reduce until slightly thickened.
• Slice pork into slices and drizzle with sauce.

PORK WELLINGTON WITH CHERRY PORT SAUCE

Steps:

• For the pork wellington: Preheat the oven to 400 degrees F.
• In a large skillet, heat the canola oil over medium-high heat. Add the onions, season with salt and pepper and cook until the onions are soft and translucent, about 5 minutes. Remove from the heat and stir in the thyme leaves.
• Break up the cornbread in a bowl, add the onion-thyme mixture and stir to combine. Set aside.
• Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Sprinkle the pork with salt and pepper. Sear the pork, turning as needed, until golden brown all around, 3 to 4 minutes. Transfer to a plate and let cool completely. Reserve the skillet to make the sauce.
• Spray a baking sheet with nonstick cooking spray.
• On a cutting board, lay out the ham slices, overlapping them to create a rectangle about 12 inches long. Rub the tenderloin completely with the mustard and place over the ham slices. Wrap the ham over the tenderloin to seal in the mustard.
• Lay out the puff pastry sheet on a floured surface and roll out to a rectangle with the long sides 2 inches longer than the pork tenderloin. Spread the cornbread mixture around the pastry sheet, leaving about a 1-inch border all the way around. Place the wrapped tenderloin along one of the long sides of the pastry. Roll the tenderloin up in the pastry, making sure it's completely wrapped. Fold in the pastry ends, brush with the beaten egg and tuck in. Place the wrapped pork on the prepared baking sheet with the seam on the bottom and brush liberally with the beaten egg.
• Bake until the crust is golden brown and the tenderloin registers an internal temperature of 140 degrees F on an instant-read thermometer, 25 to 35 minutes. Let rest for 10 minutes, then slice and serve.
• For the cherry port sauce: In the same skillet you seared the pork, melt 1 tablespoon of the butter over medium heat, add the shallot and cook, stirring, for 30 seconds. Add the cherries, broth, port and honey. Increase the heat to high and simmer, stirring often, until the sauce is reduced to a glaze, about 10 minutes. Whisk in the remaining 1 tablespoon butter. Season with salt and pepper.

PORK LOIN WITH FIG AND PORT SAUCE

Steps:

• For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
• For the pork: Preheat the oven to 425 degrees F.
• Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
• Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
• Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

PORK TENDERLOIN WITH PORT SAUCE

Steps:

• Heat oil in a medium, heavy-bottomed skillet over high heat.
• Pat pork dry, and season with salt and pepper.
• Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.
• Transfer to a warm platter; set aside.
• Remove skillet from heat.
• Discard fat, and add port; return skillet to heat.
• Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
• Continue cooking until sauce is reduced to about 2 tablespoons.
• Add stock, and cook until sauce is lightly syrupy, about 4 minutes.
• Whisk in butter, a little at a time, gently shaking pan while whisking.
• Stir in vinegar.
• Taste, and adjust for seasoning.
• Spoon sauce over pork, and serve immediately.