Pork And Leek Wellington With Port Sauce Recipe

Name: Pork And Leek Wellington With Port Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 slices prosciutto, chopped; 3 leeks, white part only, chopped; 1 tablespoon Dijon mustard; 1/4 cup whipping cream; 1/2 teaspoon dried thyme leaves; 1 (227 g) package puff pastry, defrosted; 1 egg, beaten; one 12-ounce pork tenderloin (375 g); salt & freshly ground black pepper; 1/2 cup port wine; 1/2 cup orange juice; 1 cup chicken stock; 1 tablespoon soy sauce; 1/4 cup whipping cream

Servings: persons

2 tablespoons olive oil
2 slices prosciutto, chopped
3 leeks, white part only, chopped
1 tablespoon Dijon mustard
1/4 cup whipping cream
1/2 teaspoon dried thyme leaves
1 (227 g) package puff pastry, defrosted
1 egg, beaten
one 12-ounce pork tenderloin (375 g)
salt & freshly ground black pepper
1/2 cup port wine
1/2 cup orange juice
1 cup chicken stock
1 tablespoon soy sauce
1/4 cup whipping cream

1
Preheat oven to 425u00b0F (220u00b0C).
2
Heat oil in skillet over medium heat. Add prosciutto and leeks and saute 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.
3
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.
4
Bake for 20 to 25 minutes or until golden brown.
5
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.
6
Slice pork into slices and drizzle with sauce.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 slices prosciutto, chopped, 3 leeks, white part only, chopped, 1 tablespoon Dijon mustard, and more.

Yes, Pork And Leek Wellington With Port Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pork And Leek Wellington With Port Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions