Tender pork wrapped in pastry, complemented by a cherry demi glaze and roasted squash.

Pat the pork tenderloin dry with paper towels. Season all over with 1 tsp salt and 1/2 tsp black pepper.

Prepare pork

Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. Sear the pork 1-2 minutes per side until golden brown (it will not be cooked through). Remove to a plate and let cool slightly. Brush all over with 1 tbsp Dijon mustard; set aside.

Sear pork

In the same skillet, reduce heat to medium and add 2 tbsp butter. Add 1 finely chopped shallot and 2 minced garlic cloves; cook 1-2 minutes until softened. Add 8 oz finely chopped mushrooms and 1 tsp thyme. Cook, stirring, until mushrooms release moisture and it evaporates, about 6-8 minutes. Add 2 tbsp dry white wine and cook until mostly evaporated. Season lightly with a pinch of salt and pepper. Remove from heat and let cool to room temperature.

Make duxelles

On plastic wrap or parchment, lay out 6 slices of prosciutto slightly overlapping into a rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the mustard-coated pork in the center and, using the plastic wrap to help, roll the prosciutto around the pork tightly to form a log. Twist ends of plastic wrap and chill in fridge 15 minutes to set shape.

Assemble Wellington

Preheat oven to 425°F (220°C). On a floured surface, roll 1 sheet puff pastry into a rectangle large enough to enclose the pork. Unwrap the prosciutto-wrapped pork and place in center of pastry. Brush pastry edges with egg wash (1 egg beaten with 1 tsp water). Fold pastry over the pork, sealing edges and trimming excess. Place seam-side down on a baking sheet lined with parchment. Brush top with more egg wash. Optional: score pastry lightly for decoration. Chill 5-10 minutes.

Wrap in pastry

Bake in preheated 425°F oven for 20-25 minutes until pastry is golden brown and internal pork temperature reaches 140°F (60°C) for medium doneness. Remove from oven and rest 10 minutes (carryover will bring to ~145°F). Slice into medallions to serve.

Bake

While the Wellington bakes, in a small saucepan over medium heat, add 1 minced shallot and 1 tsp butter (or a splash of oil) and cook 1-2 minutes until softened. Add 1 cup pitted cherries and cook 3-4 minutes until they begin to release juices.

Cook shallot and cherries

Add 1/4 cup red wine to deglaze the pan, scraping any browned bits. Bring to a simmer and reduce by half, about 2-3 minutes.

Deglaze and reduce

Stir in 3/4 cup demi-glace (or concentrated beef stock diluted to equivalent volume). Add 1 tsp balsamic vinegar and 1 tsp brown sugar or honey. Simmer gently 4-6 minutes until sauce coats the back of a spoon and cherries are softened.

Add demi-glace

Season with 1/4 tsp salt and 1/4 tsp black pepper to taste. Off the heat, whisk in 1 tbsp cold cubed butter one piece at a time to add gloss and slightly thicken. Keep warm until serving. If you prefer a smoother sauce, pulse briefly in an immersion blender and strain for a silkier texture.

Finish sauce

Preheat oven to 425°F (220°C) if not already hot from the Wellington step. In a bowl, toss 1 lb cubed butternut squash with 1 tbsp olive oil, 1 tsp maple syrup, 1/2 tsp chopped rosemary (or thyme), 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Preheat and toss squash

Spread squash in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, turning once halfway, until cubes are tender and edges caramelize. Remove from oven and keep warm.

Roast

pork tenderloin (trimmed)

salt

black pepper

olive oil

unsalted butter

shallot (finely chopped)

garlic (minced)

cremini or chestnut mushrooms (finely chopped)

fresh thyme (leaves)

dry white wine

prosciutto (thin slices)

Dijon mustard

puff pastry (thawed, sheet)

egg (for egg wash)

water (for egg wash)

fresh or frozen cherries (pitted)

beef or veal demi-glace (store-bought) or concentrated beef stock

red wine

shallot (minced)

balsamic vinegar

brown sugar or honey

unsalted butter (cold, cubed)

butternut squash (peeled, seeded, cut into 1" cubes)

maple syrup

fresh rosemary (chopped) or thyme

Pork Wellington with Cherry Demi Glaze with Roasted Squash

Make Pork Wellington With Cherry Demi Glaze With Roasted Squash Recipe in just 1h 15m. Tender pork wrapped in pastry, complemented by a cherry demi glaze and roasted squash.

Pork Wellington With Cherry Demi Glaze With Roasted Squash Recipe

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