Pork Wellington with Cherry Port Sauce

Ingredients

• 2 tablespoons canola oil
• 1/2 yellow onion, diced
• Kosher salt and freshly ground black pepper
• 1 teaspoon fresh thyme, chopped
• 2 cornbread muffins or 1/2 cornbread loaf
• 1 tablespoon olive oil
• One 12- to 16-ounce pork tenderloin
• Nonstick cooking spray, for the baking sheet
• 6 slices ham (about 4 ounces total)
• 1/4 cup Dijon mustard
• One 10-by-15-inch sheet frozen puff pastry, thawed
• All-purpose flour, for dusting
• 1 large egg, beaten
• 2 tablespoons cold unsalted butter
• 1 shallot, finely chopped
• 1 1/2 cups fresh or thawed frozen cherries
• 1/2 cup low-sodium chicken broth
• 1/4 cup tawny port
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper

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