Pork Wellington with Cranberry Demi-Glaze
This take a bit of preparation work, but it’s great for when you’re entertaining. It’s impressive and once assembled, cooks on its own. You can even make the sauce ahead of time and heat it up when there is 5 minutes remaining in the cook time.
3 tsp Butter, divided
1 1lbs Pork Tenderloin
1 bag Baby Spinach
1 Shallot, chopped
1 can Cranberry Sauce
1 package Knorr Demi-Glace Gravy
Salt and Pepper, to taste
1 package Tenderflake Puff Pastry
2/3 cup Swiss or Gouda cheese, grated
1 Egg, beaten and diluted with a bit of water
In a large skillet over high heat, melt 2 tsp butter and sear pork tenderloins on all sides. Remove and place pork in a dish and let them cool. In the same skillet, cook spinach. Remove in a bowl and let cool and drain any excess liquid.
Still using the same skillet, prepare the sauce. Lower heat to medium, melt 1 tsp butter and sauté shallot for 2 minutes. Add cranberries and simmer for 5 minutes. Add demi-glace sauce and simmer for another 5 minutes. Season with salt and pepper and set aside.
Preheat oven to 375 °F.
On a floured work surface, roll pastry into a large rectangle, 1/4 thick (this will depend on the size of your tenderloins). Cut pastry into two pieces. Lay one piece on a parchment-lined baking sheet.
When assembling the pork Wellington, all ingredients must be cold to avoid heating up the pastry before baking and to reduce the risk of bacterial contamination.
Spread out spinach, leaving a 1 inch border at the edges. Place the pork tenderloin in the middle on top of the spinach. Season generously with pepper. Cover with the cheese.
Brush pastry edges with egg wash and cover with the larger piece of pastry. Press the edges together to seal. Brush top with egg wash and pierce a few holes in the pastry to allow steam to escape. Cook in the oven for 35 to 40 minutes or until pastry has puffed up and is golden brown. Let rest 10 minutes before serving with beet sauce and seasonal vegetables.