Pork Wellington, made with pork tenderloin wrapped in flavorful prosciutto, a sauteed mushroom and shallot blend, and puff pastry, is the kind of homemade dinner recipe that will impress!
Why this recipe works:
This is truly an easy yet impressive pork dinner recipe that is sure to please!
- This dinner recipe features a fresh cut pork tenderloin along with the beautiful combination of puff pastry, prosciutto, dijon mustard, and sautéed mushrooms.
- You will enjoy the most flavorful, moist, and downright delicious dinner that is actually quite easy to prepare.
- A pork tenderloin is already a tender and moist cut of meat, but when wrapped in prosciutto and puff pastry, the additional fat adds a ton of flavor and keeps it moist and juicy.
- Pork tenderloin Wellington is perfect to share with friends or family and an excellent main course.
How to make this recipe:
The process for this recipe is simple.
- Roll out the puff pastry so that it is big enough to wrap around your tenderloin. Cover it with a blanket of thinly sliced prosciutto, slather on some Dijon mustard because we all know how wonderful pork and mustard are together, and cover that with some sautéed mushrooms and shallots.
- Before you add the pork tenderloin, you're going to lightly season it and then give it a nice sear in that mushroom pan to lock in all the flavor and juices.
- Wrap it all up, seal it with a bit of egg wash and then paint on some more egg wash to give that pastry a golden brown shine while it cooks. Easy!
Cooking tips:
- Pork tenderloin is a lean cut of meat but can sometimes have fat or a thin layer of silver skin on the outside. I recommend removing all of that with a sharp knife prior to cooking.
- Use a good quality meat thermometer to ensure you get perfect results.
- Plan on cooking until you reach an internal temperature between 145°F followed by a minimum three-minute rest.
- Substitutions: Bacon could be used in place of the prosciutto however it would need to be cooked first. Red onion could be used in place of the shallot.
What to serve with Pork Wellington:
A nice vegetable on the side is all that is needed to complete this delicious meal. Here are some recommendations:
- Roasted Asparagus
- Wilted Garlic Spinach
- Roasted Cauliflower Rice
- Raw Beet Salad
- Grilled Zucchini and Mushrooms
- Roasted Baby Bok Choy
Pork Wellington
If you're looking for an easy dinner that is sure to impress everyone because of its amazing taste and presentation, choose Pork Wellington.
Print
Pin
Rate
CLICK TO PLAY RECIPE VIDEO
Scale: servings
Ingredients
- 1.5 pound pork tenderloin
- 1 teaspoon seasonings (I use a combination of salt, pepper, and dried thyme)
- 1 sheet puff pastry dough
- 4 ounces thinly sliced prosciutto
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces mushrooms (diced)
- 1 shallot (diced)
- 1 egg (beaten)
Instructions
- Preheat oven to 425 degrees F.
- Season pork tenderloin with salt, pepper, and dried thyme. Set aside.
- Roll out thawed puff pastry dough so that its as long as your tenderloin and wide enough to fully wrap around it.
- Arrange the prosciutto so that there is a thin layer covering the dough. Spread dijon mustard over the top.
- In a large skillet over high heat, melt butter with olive oil. Cook mushrooms and shallots in a single layer, stirring only occasionally, until golden brown, about 5-10 minutes. Remove from pan and set aside.
- Add seasoned pork tenderloin to the hot pan and brown on all sides, about 1-2 minutes per side.
- Spread sautéed mushroom mixture on top of the prosciutto in a single layer. Add seared tenderloin. Insert meat thermometer into the thickest part of the meat at the end - the thermometer will be able to stick out even after rolled. Roll tenderloin in dough and seal the edge with the beaten egg. Place the wellington on a parchment lined or stone baking sheet, seam side down. Brush top of dough with egg wash and cut slits in the top to release steam.
- Cook in preheated oven for 20-30 minutes. Time will vary depending on size and starting temperature of the meat. Remove from oven when the internal temperature has reached between 140 degrees F (medium rare) and 150 degrees F (medium). Allow meat to rest 3 minutes before slicing. Enjoy!
Notes
Cooking tips:
- Pork tenderloin is a lean cut of meat but can sometimes have fat or a thin layer of silver skin on the outside. I recommend removing all of that with a sharp knife prior to cooking.
- Use a good quality meat thermometer to ensure you get perfect results.
- Plan on cooking until you reach an internal temperature between 145°F followed by a minimum three-minute rest.
- Substitutions: Bacon could be used in place of the prosciutto however it would need to be cooked first. Red onion could be used in place of the shallot.
NUTRITION INFORMATION
Calories: 751kcal | Carbohydrates: 31g | Protein: 46g | Fat: 48g | Saturated Fat: 14g | Cholesterol: 177mg | Sodium: 515mg | Potassium: 978mg | Fiber: 1g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 1.7mg | Calcium: 22mg | Iron: 3.9mg
SUBSCRIBE TO MY NEWSLETTERSign up to have my recipes emailed to you. Free!
This recipe was originally published in July 2014 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don't worry - the recipe hasn't changed!
Kaitensatsuma
Not a troubleshooting comment, but I'll be making this with the exception of using pork loin instead and following guidelines for a similarly sized piece of beef wellington (40-50 minute baketime)
Will let know the results
Kaitensatsuma
Follow-up the Pork Loin Wellington came out well - though a few lessons came out where, if I were to make the dish again I would opt for tenderloin instead
Due to the larger size of the loin and food safety concerns the loin had to be put through the first stage of a reverse sear at a low temperature (180F) until internal temperature came up to 125 or so. Unless this can be done a day ahead of time, the loin will be warmer than preferable for wrapping - though the real problem comes along if you can't completely cool the pastry wrapped duxelles and loin prior to baking: too much steam will happen internally and the bottom of the pastry will be soggy instead of crisp.
Working with a smaller tenderloin reduces the complications from this, alternatively the loin should brought to temperature the day before with the duxelles, prosciutto and mustard and wrapped tightly in phyllo, and extra puff pastry should be made/bought to minimize handling/rolling prior to the final wrap, seal and bake.
Krissy
Thanks for the recommendations. The recipe says to use a tenderloin.
C Palmer
I've made this twice. The first time everyone raved about it. Last night was the second time and the pastry was soggy. I cooked it at 375. Could this be the problem
Krissy
If that's what you changed from the first time to the second, possibly?
Claire
Can this be put together but not cooked for a couple of hours, or will it go soggy?
I don’t want to be in the kitchen after my guests arrive.
Krissy
yes, that should work!
Lori Hardin
I'm a little late to this party but when I made it, I let it sit in the refrigerator overnight and it came out fine, in fact delicious, moist and so tender. I brought it up to room temperature before I put it in the oven.
Cindy
I just made this for dinner and I have to say it was delicious!!!
I didn’t make any changes to the recipe and it came out perfect! I will definitely make it again for a special occasion, it wasn’t hard and it looked quite impressive!
Colin
I threw this together with what I had. So red onion with apple instead of mushroom and chorizo instead of prosciutto or bacon and whole grain mustard with honey. Served with roast parsnip steamed broccoli and olive oil mash and just a little instant bistro chicken and beef gravy. One of the tastiest meals I’ve cooked for ages. Turned out way better than expected.
John Dvoracek
Bottom line - fabulous! I could not find puff pastry dough, so I bought frozen puff pastries dough (six pastries) and reformed into single piece of dough. I should have rolled it out a bit more, but all's well that ends well. I used 1.2 lbs pork after trimming all the fat and fascia. I had to use toothpicks to hold the dough closed, but after 10 minutes in the oven, I removed those, flipped it, reapplied egg and cut slits. After 20 minutes at 425 in our convection toaster oven, it was 129F. I took it off after another 5 minutes at 138F. What I thought was going to be a dough disaster turned out incredible, My wife and son loved it. He is a major airline pilot and an experienced food snob, and he's sometimes mercilessly honest, so a compliment from him is gold. You might be able to see my results at https://photos.app.goo.gl/FWj4UsJkbATy1eyQ8
Carol
I’m not much of a cook, but I’ve always wanted to try to make Beef Wellington. But I thought I would try this recipe first. My husband said “This was the best recipe you’ve ever made.” It was delicious. What I would add….more mustard & onion. I did coat the pork with mustard also, but needed a little more.
Mark Siemsen
I coat the pork with duck pate`the stick the mushrooms to it & roll in slices of Spanish Serrano ham, very yummy.
Patricia Coppola
Question:
Making this tomorrow. Comments are fabulous. But I don't have fresh mushrooms. Do you think if I drain and dry canned they will work? It's New Years Eve, I have all I need, but not the fresh mushrooms. Only my family of 4, but it looks fabulous!
Krissy
Sorry for the late reply, but yes - canned mushrooms would work if you dry as much liquid as possible.
L.M. Rose
In an emergency I will use canned mushrooms also.
Let the mushrooms drain for a bit
Put the mushrooms in a clean cotton towel (not Terry cloth - note: they will stain the cloth)
Cook them with a little oil and a little sprinkling of salt, on medium high heat, stirring often
When you see them getting dry (about 15+ minutes) then add the shallots/onions and spices.
You should see them drying out thoroughly after another 15 minutes or so.
Enjoy 😊
L.M. Rose
Sorry, forgot to tell you to wring the mushrooms in the towel, that when they’ll probably stain the towel.
Sharon
Loved it! I would add a bit more Dijon mustard next time. Wasn’t sure exactly how much to use, so I used a very thin layer. Needs more than that!
Easy to prepare , looks fantastic and tastes wonderful. Definitely a do over.
CDaly
Thanks so much for correcting the printing problem. I made this (2) for a dinner party and they raved about it. I served it with a Sherry mushroom sauce.
Molly Sheppard
Not a major complaint but a minor quibble. This recipe is not american as listed under cuisine type but British. Named after the Field Marshall Arthur Wellesley, First Duke of Wellington and Prime Minister.
Krissy
Thank you for this! I went ahead and added British as a category and updated the recipe. Just about everything I make can be listed as American, though, since I put my own spin on it. 🙂
CDaly
can you make this printable?
Krissy
Super sorry. There was an issue with my print button for a few days but it was fixed as soon as I saw it was gone (it was actually there but you couldn't see it.... super helpful, right?). Anyway, the print button is back and working in the recipe card. Sorry about that!
Monnie
I love making this "Poor man's Wellington". If my son is joining us, he despises mushrooms, so I change it up and do a spinach and cream cheese mixture. It's very versatile!
Georgie
I had started cooking the mushrooms, got called out to see a patient (I was the lucky nurse on call) and left my son to finish the recipe...I came home to the most decadent meal ever and he was so very proud of his efforts and rightfully so...thanx