Pork Wellington with Port and Cranberries | duBreton

Ingredients

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