Pork Tenderloin Wellington with Red Wine Sauce

Serves 4
  • 2 cups hot water
  • 1 (1.5 oz.) pkg. classic demi-glace
  • 2 tbsp. unsalted butter
  • 1/2 cup minced shallots
  • 1 (8 oz.) pkg. baby bella sliced mushrooms, coarsely chopped
  • 1/3 cup chopped Italian parsley
  • 1 tbsp. Dijon mustard
  • 1 1/2 tsp. snipped fresh thyme
  • 1/4 tsp. kosher salt
  • 1/4 tsp. Kowalski's Coarse Ground Black Pepper
  • 1/4 cup unsalted butter
  • 1 lb. pork tenderloin, cut into 4 equal pieces
  • Kowalski's North Woods Grill Seasoning
  • 3 tbsp. Wondra Flour
  • 2 tbsp. Italian double-concentrated tomato paste
  • 1 1/2 cups red wine
  • 1 (17 1/4 oz.) pkg. puff pastry, thawed
  • 1 egg, beaten
  • 1 tsp. water

In small saucepan, simmer water and demi-glace until dissolved; set aside. In large skillet, melt 2 tbsp. butter; sauté shallots until tender (about 5 min.). Stir in mushrooms and parsley, sautéing until mushrooms are tender (8-10 min.). Stir in mustard, thyme, salt and pepper; set aside. In another large skillet, melt 1/4 cup butter over medium heat; sauté pork medallions until browned (3-4 min. per side). Season with North Woods Grill Seasoning; remove from pan. Stir flour and tomato paste into pan drippings; cook 3 min., stirring constantly. Slowly stir demi-glace and wine into pan drippings. Bring to a boil; boil and stir until thickened (about 1 min.). Stir 1 tbsp. sauce into mushroom mixture; refrigerate remaining sauce, covered. On lightly floured surface, cut each sheet of puff pastry in half. Place 1/4 of mushroom mixture onto center of each piece of pastry; top with pork medallion. Fold pastry around pork as if you were wrapping a package, wetting edges with water and pinching to seal. Place seam side down on parchment lined baking sheet. Refrigerate, covered, several hrs.

To Bake: In small bowl, combine egg and water with fork; brush egg mixture over each pastry bundle. Pierce top of pastry several times with fork to vent. Bake in a preheated 400° oven, uncovered, until golden brown (about 25 min.). Reheat wine sauce; spoon over each Wellington. Serve immediately.