Pork Wellington with Cherry Demi Glaze with Roasted Squash Recipe

Prepare pork

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

Sear 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.

Make duxelles

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.

Assemble Wellington

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.

Wrap in pastry

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.

Bake

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.

Cook shallot and cherries

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.

Deglaze and reduce

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.

Add demi-glace

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.

Finish sauce

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.

Preheat and toss squash

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.

Roast

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.