Pork Wellington With Port And Cranberries
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Pork Wellington With Port And Cranberries

Prep Time40 mins
Cook Time50 mins
Servings: 8


  • 2 duBreton Port & Cranberries Marinated Pork Tenderloin
  • 10 mL 2 tsp olive oil
  • Salt and fresh ground pepper
  • 450 g 1 lb your favourite puff pastry dough
  • 15 mL 1 tbsp fresh thyme, chopped
  • 15 mL 1 tbsp old-fashioned Dijon mustard
  • 100 g 3½ oz duBreton Roasted Onion and Maple Liver Pâté, sliced
  • Egg wash: 1 egg beaten with a little water
  • 5 mL 1 tsp butter
  • 1 shallot chopped
  • 250 mL 1 c fresh cranberries
  • 30 mL 2 tbsp maple syrup
  • 310 mL 1¼ c demi-glace
  • 125 mL ½ c 35% or 15% cooking cream


  • Preheat the oven to 375°F (190°C).
  • Heat oil in a large pan over high heat and sear the tenderloins on all sides. Set aside and cool completely.
  • On a floured surface, roll the dough into a 16” x 12” (40 x 30 cm) rectangle about ¼” (0.5 cm) thick. Cut the pastry into two pieces, measuring 6” x 12” (20 x 30 cm) and 10” x 12” (25 x 30 cm).
  • Place the smaller piece of dough on a baking sheet lined with parchment paper.
  • Brush the dough with mustard, leaving a 1” (2.5 cm) border on all sides. Sprinkle with thyme and place one tenderloin on top. Arrange the paté on the tenderloin. Gently press the second tenderloin on top.
  • Brush the dough border with egg wash then cover with the second piece of dough. Seal the sides by pressing with your fingers or using a fork.
  • Brush the top of the Wellington with egg wash and poke a few holes in the pastry.
  • Bake on the middle rack of the oven for 40 minutes or until the pastry is puffy and golden.
  • Meanwhile, in a small pot over medium heat, melt butter and brown the shallot for 2 minutes.
  • Add cranberries and maple syrup and cook for 5 minutes. Add demi-glace and cream, bring to a boil and simmer for 10 minutes. Season to taste and set aside, keeping warm.
  • Remove the Wellington from the oven and let sit for 5 minutes. Serve with the cranberry sauce and roasted cauliflower.