Pork And Leek Wellington With Port Sauce Recipes

PORK WELLINGTON WITH GREENS AND GRAPES

Steps:

• Preheat the oven to 375 degrees F. Combine 1 tablespoon each olive oil and mustard, 1 teaspoon herbs, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; rub all over the pork.
• Line a baking sheet with parchment paper. Unroll the crescent dough onto a work surface (do not separate along the perforations). Arrange half of the Gruyere lengthwise down the center; lay the pork on top and wrap to enclose, pressing to seal. Transfer to the prepared baking sheet, seam-side down. Bake until golden and a thermometer inserted into the center reaches 145 degrees F, about 25 minutes. Let rest 5 minutes.
• Meanwhile, combine the shallot, vinegar and the remaining 1/2 tablespoon mustard and 1 teaspoon herbs in a large bowl. Slowly whisk in the remaining 3 tablespoons olive oil until emulsified; season with salt and pepper. Add the greens, grapes and the remaining Gruyere; toss. Slice the pork and serve with the salad.

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 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.

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.