Pork Wellington With Creamy Port Wine Sauce
/
Spend the day with your loved ones taking the time to prepare this pork Wellington recipe from scratch. You’ll sear, sauté, bake and reduce the components to create a delicious main course that pairs perfectly with crispy roasted vegetables.
And, if you’ve ever wondered how to make port wine sauce from the comfort of your own home, it’s surprisingly easy! With just six ingredients and a few minutes, you’ll be left with a creamy port wine sauce, perfect for pairing with most beef dishes, roasted vegetables or even duck, veal or venison.
The main component of a port wine sauce is butter (and wine, of course), so it’s hard to mess this one up. All you really need to do is chop your shallot, onion and garlic, combine your ingredients, let it simmer and enjoy a delicious, creamy and versatile port wine sauce in just under 10 minutes!
—
Pork Wellington With Creamy Port Wine Sauce
Start to finish: 2 hours
Impresses: 8
Ingredients
For the duxelles:
1 pound portobello mushrooms
2 shallots
3 garlic cloves
2 tablespoons salted butter
1 teaspoon kosher salt
2 teaspoons fresh thyme
For the Wellington:
1½ pound pork tenderloin, about 10 inches long
Kosher salt, to taste
Black pepper, to taste
2 tablespoons grapeseed oil
8 slices prosciutto
¼ cup Dijon mustard
2 sheets puff pastry, thawed according to package directions
1 egg, beaten for egg wash
Flaky salt, to taste
For the port wine sauce:
6 tablespoons salted butter
1 shallot, minced
2 garlic cloves, minced
Kosher salt, to taste
1½ cups port wine
¼ cup heavy cream
Method
For the pork wellington:
Wrap the pork tenderloin with butcher’s twine in 1-inch sections. This will help the meat keep its shape during the cooking process. Season all sides of the tenderloin with kosher salt and black pepper. Set aside.
For the duxelles:
In the bowl of a food processor, pulse mushrooms, shallots and garlic until very fine. (This may need to be done in 2 batches.) Meanwhile, heat butter in a large cast-iron skillet over medium heat. Add the mushroom mixture to the skillet and season with a pinch of kosher salt. Stir to coat and cook, stirring occasionally, for 10 minutes. During this time the mushrooms will release their moisture, the liquid will evaporate and the mushrooms will brown. Remove from heat and stir in fresh thyme. Remove from pan and set aside.
For the Wellington:
Wipe out the cast-iron skillet and set over high heat. Add grapeseed oil to the pan, and when the oil begins shimmering, add the tenderloin. Sear on each side for 1–2 minutes. Remove from pan and set on a plate to rest.
Place prosciutto slices slightly overlapping one another on a large piece of plastic wrap. They should form a rectangle that is slightly longer and twice as tall as the tenderloin.
Spread the duxelles in an even layer over the prosciutto rectangle. Cut the twine off the tenderloin and discard. Brush the top of the tenderloin with Dijon mustard. Place the tenderloin, mustard-side down, on the bottom of the prosciutto and duxelles rectangle. Brush the top with the remaining Dijon mustard.
Using the plastic wrap to help, wrap the prosciutto tightly around the tenderloin. Seal each end by twisting the plastic wrap in opposite directions. Chill the wrapped tenderloin at least 25 minutes, or overnight.
Heat oven to 425 F. Line a baking sheet with parchment paper and set aside. On a lightly floured surface, roll out the puff pastry sheets so they are both ¼-inch larger than the wrapped tenderloin.
Rotate 1 piece of pastry so it has a corner pointing toward you, like a diamond. Place the wrapped tenderloin in the center of the puff pastry. Cut the other pastry into 4 equal strips and lay 2 of them on each end of the tenderloin to cover it completely. Wrap 1 end of the uncut sheet of puff pastry up over the tenderloin and brush with egg wash. Bring up the other end of the pastry sheet, pressing lightly to seal. (If there are any gaps in the pastry casing, use the remaining spare pieces to fill them, discarding any unused pastry.) Brush the entire Wellington with egg wash and sprinkle with flaky salt.
Slice slits into the top of the pastry with a sharp knife. Bake pork Wellington 30–35 minutes, or until an instant-read thermometer inserted into the center of the tenderloin registers 145 F. While the pork Wellington bakes, prepare the creamy port wine sauce.
Remove from oven and allow meat to rest 10–15 minutes before slicing and serving with port wine sauce.
For the port wine sauce:
Set a skillet over medium heat. Add butter, allowing it to melt, followed by the shallot, garlic and a sprinkle of kosher salt. Cook until shallot and garlic are fragrant and softened, about 3 minutes.
Increase the heat to medium-high and add the port wine, whisking thoroughly. Cook sauce, whisking constantly, until wine has reduced by ½.
Whisk in heavy cream and cook for 2 minutes more before removing your port wine sauce from heat.