Pork Wellington With Cherry Port Sauce Recipes

PORK CHOPS WITH CHERRY SAUCE

Steps:

• In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes., Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.

PORK WITH CHERRY SAUCE

Steps:

• Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.
• In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
• Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.

PORK WELLINGTON WITH GREENS AND GRAPES

Steps:

• Preheat the oven to 375 degrees F. Combine 1 tablespoon each olive oil and mustard, 1 teaspoon herbs, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; rub all over the pork.
• Line a baking sheet with parchment paper. Unroll the crescent dough onto a work surface (do not separate along the perforations). Arrange half of the Gruyere lengthwise down the center; lay the pork on top and wrap to enclose, pressing to seal. Transfer to the prepared baking sheet, seam-side down. Bake until golden and a thermometer inserted into the center reaches 145 degrees F, about 25 minutes. Let rest 5 minutes.
• Meanwhile, combine the shallot, vinegar and the remaining 1/2 tablespoon mustard and 1 teaspoon herbs in a large bowl. Slowly whisk in the remaining 3 tablespoons olive oil until emulsified; season with salt and pepper. Add the greens, grapes and the remaining Gruyere; toss. Slice the pork and serve with the salad.

PORK WELLINGTON

Steps:

• Slice roast in half horizontally; sprinkle with salt and pepper. In a skillet over low heat, cook roast and two garlic cloves in 3 tablespoons oil for 20 minutes, turning to brown all sides., Meanwhile, in another skillet, cook spinach and mushrooms in remaining oil for 3-4 minutes or until tender. Add remaining garlic; cook 1 minute longer. Drain well. Remove from the heat; stir in cheese. , Place breadsticks 1/2 in. apart in a greased 15x10x1-in. baking pan, stretching dough slightly so each breadstick is about 13 in. long. Lay one roast half in the center of the dough. Spread spinach filling evenly over roast. Top with other half of roast. Bring ends of a breadstick to the top of the roast, twisting and pinching to seal. Repeat with each breadstick. , Bake at 350° for 20-35 minutes or until thermometer reads 145°. Let stand for 10 minutes before slicing.

PORK WELLINGTON

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add pork; cook, turning occasionally, 4 min. or until evenly browned on all sides. (Pork will not be done.) Remove pork from skillet, reserving drippings in skillet; cool pork completely.
• Meanwhile, add apples and onions to reserved drippings; cook, stirring frequently, over medium-low heat 5 min. or until crisp-tender. Remove skillet from heat. Stir in mustard and bread crumbs; cool completely.
• Heat oven to 425°F. Unfold pastry on lightly floured surface; roll into 11x9-inch rectangle. Position pastry with one long side facing you. Spread with mustard mixture to within 1 inch of top edge.
• Place single layer of cheese slices, with sides slightly overlapping, at bottom edge of pastry; top with pork.
• Brush egg onto all uncovered parts of pastry. Roll up pastry tightly around pork, starting at bottom edge; press seams together to seal.
• Place, seam side down, on parchment-covered baking sheet. Brush evenly with remaining egg wash.
• Bake 25 min. or until pork is done (145°F). Remove pork from oven. Let stand 3 min. before serving.

PORK AND LEEK WELLINGTON WITH PORT SAUCE

Steps:

• Preheat oven to 425°F (220°C).
• Heat oil in skillet over medium heat. Add prosciutto and leeks and sauté for 3 minutes or until leeks are softened. Stir in mustard, cream and thyme. Bring to boil and boil until mixture is thick, about 1 minute.
• Roll out half of puff pastry into a 10 x 12-inch (25 x 30-cm) rectangle. Spread leek mixture over, leaving 1-inch (2.5-cm) border on all sides. Brush all exposed pastry with beaten egg. Place pork on upper third of pastry tucking any thin ends under. Season pork with salt and pepper. Bring short ends of pastry up over the ends of the pork. Roll pork in pastry until fully enclosed, cutting off pastry excess. Place seam-side-down on cookie sheet and prick top. Brush pastry with egg.
• Bake for 20 to 25 minutes or until golden brown.
• Place port, orange juice and stock in a skillet. Bring to boil and boil until reduced down to 1 cup (250 mL). Stir in soy sauce and cream. Bring to boil and reduce until slightly thickened.
• Slice pork into slices and drizzle with sauce.

PORK TENDERLOIN WITH CHERRY SAUCE

Steps:

• Place pork in a large glass or ceramic bowl. Pour in olive oil, soy sauce, lime juice, minced onion, ginger, sugar, and flavor enhancer for marinade. Toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours, or overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the refrigerator and place in a shallow baking pan. Cover with some of the marinade and discard the rest.
• Cook in the preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
• While pork is resting, prepare sauce: Combine cherry preserves, wine, corn syrup, cinnamon, nutmeg, cloves, and salt in a saucepan and bring to a boil; remove from heat. Keep warm.
• Drizzle sauce over pork, top with almonds, and serve.

PORK TENDERLOIN WITH PORT SAUCE

Steps:

• Heat oil in a medium, heavy-bottomed skillet over high heat.
• Pat pork dry, and season with salt and pepper.
• Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.
• Transfer to a warm platter; set aside.
• Remove skillet from heat.
• Discard fat, and add port; return skillet to heat.
• Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
• Continue cooking until sauce is reduced to about 2 tablespoons.
• Add stock, and cook until sauce is lightly syrupy, about 4 minutes.
• Whisk in butter, a little at a time, gently shaking pan while whisking.
• Stir in vinegar.
• Taste, and adjust for seasoning.
• Spoon sauce over pork, and serve immediately.