Pork Wellington With Cherry Demi Glaze With Roasted Squash Recipe

1. Prepare and sear pork

Preheat oven to 400°F (205°C). Pat the pork loin dry with paper towels. Season evenly with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbs olive oil and 1 tbs butter in a heavy skillet over medium-high heat until shimmering. Sear the pork on all sides until golden brown, about 2 minutes per side, turning with tongs. Remove from heat and let cool slightly.

2. Make mushroom duxelles

In the same skillet, add the finely chopped mushrooms, 1 minced shallot, and 2 minced garlic cloves. Cook over medium heat, stirring, until mushrooms release moisture and it evaporates, about 6–8 minutes. Add 1 tsp chopped thyme and 2 tbs dry white wine; cook until wine mostly evaporates, another 2 minutes. Season with a small pinch of salt and remove from heat to cool completely.

3. Assemble Wellington

On a lightly floured surface, roll the thawed puff pastry to smooth any creases (if needed) to roughly a 12 x 12-inch square. Spread 1 tbs Dijon mustard evenly over the top of the seared pork (the side that will contact prosciutto). Lay 6 slices of prosciutto on the pastry or on a piece of plastic wrap slightly overlapping to form a rectangle large enough to wrap the pork. Spread the cooled duxelles over the prosciutto in an even layer. Place the mustard-coated pork on top and use the prosciutto (with duxelles) to wrap the pork tightly. Transfer the wrapped pork to the center of the pastry. Brush the pastry edges with beaten egg. Fold pastry around the pork, trimming any excess and sealing the edges. Tuck seams underneath. Place seam-side down on a parchment-lined baking sheet. Use any trimmed pastry to decorate if desired and brush entire pastry with egg wash.

4. Bake

Chill the assembled Wellington in the fridge for 15–20 minutes to firm up (optional but helps). Score the top lightly for steam vents. Bake in the preheated 400°F (205°C) oven for 25–30 minutes for a 1 lb pork loin, until pastry is golden and internal pork temperature reaches 145°F (63°C). If pastry browns too quickly, tent loosely with foil. Remove from oven and rest 10 minutes before slicing.

5. While the Wellington is resting (or during baking), make the sauce. In a small saucepan over medium heat, add 1 cup pitted cherries and 1 tbs red wine. Cook, stirring occasionally, until cherries start to soften and release juices, about 5 minutes. Add 1 cup beef demi-glace and 1 tsp brown sugar; bring to a gentle simmer. Reduce heat to medium-low and simmer until the sauce thickens slightly and coats the back of a spoon, about 6–8 minutes. Stir in 1 tsp sherry vinegar to brighten the flavor. Season with 1/4 tsp salt and black pepper to taste. Finish by whisking in 1 tbs cold unsalted butter to give the glaze a glossy finish. If you prefer a smoother sauce, press through a fine-mesh sieve or blend briefly, then return to saucepan and keep warm until serving.

6. Preheat oven (can be done simultaneously with Wellington) to 400°F (205°C). Toss 1 lb cubed butternut squash with 1 tbs olive oil, 1 tsp maple syrup, 1/2 tsp freshly ground black pepper, 1/2 tsp salt, and 1 tsp chopped rosemary or thyme (if using) on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning once halfway through, until squash is tender and edges are caramelized. Remove from oven and keep warm. If roasting alongside the Wellington, use a separate sheet and rotate position halfway through cooking to ensure even browning.

7. Slice the rested Pork Wellington into 1-inch thick slices. Arrange roasted squash alongside or beneath slices on each plate. Spoon warm cherry demi-glaze over the pork slices (or serve sauce on the side). Garnish with a few fresh thyme leaves if desired and serve immediately.