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    Home » Recipes » Pork

    Pork Wellington

    Published: June 17, 2020 · Updated: June 17, 2020 · By: Krissy · 69 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe
    If you're looking for an easy dinner that is sure to impress everyone because of its amazing taste and presentation, choose Pork Wellington.
    pork wellington

    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!

    pork wellington with slice

    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.

    1. 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. puff pastry with prosciutto, Dijon mustard, and sauteed mushrooms and shallots
    2. 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. searing a pork tenderloin in a cast iron pan
    3. 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! pork tenderloin wellington process photos

    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.
    close up view of cooked pork wellington

    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
    slice of pork tenderloin wrapped in puff pastry

    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.
    4.88 from 62 votes
    Print Pin Rate SaveSaved!

    CLICK TO PLAY RECIPE VIDEO

    Course: Main Course
    Cuisine: American, British
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Scale: 4 servings
    Recipe Created By: Krissy Allori

    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.
      searing a pork tenderloin in a cast iron pan
    • 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!
      If you're looking for an easy dinner that is sure to impress everyone because of its amazing taste and presentation, choose Pork Wellington.

    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
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    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!

    Reader Interactions

    Comments

    1. Kaitensatsuma

      July 18, 2022 at 5:59 pm

      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

      Reply
      • Kaitensatsuma

        July 31, 2022 at 9:47 pm

        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.

        Reply
        • Krissy

          August 14, 2022 at 6:53 am

          Thanks for the recommendations. The recipe says to use a tenderloin.

          Reply
    2. C Palmer

      May 15, 2022 at 6:31 am

      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

      Reply
      • Krissy

        May 25, 2022 at 6:50 am

        If that's what you changed from the first time to the second, possibly?

        Reply
    3. Claire

      March 15, 2022 at 7:38 am

      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.

      Reply
      • Krissy

        March 15, 2022 at 11:59 am

        yes, that should work!

        Reply
      • Lori Hardin

        January 08, 2023 at 3:00 pm

        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.

        Reply
    4. Cindy

      February 08, 2022 at 6:03 pm

      5 stars
      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!

      Reply
      • Colin

        February 13, 2022 at 1:01 pm

        5 stars
        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.

        Reply
    5. John Dvoracek

      January 25, 2022 at 6:10 pm

      5 stars
      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

      Reply
    6. Carol

      January 11, 2022 at 7:47 pm

      5 stars
      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.

      Reply
      • Mark Siemsen

        February 23, 2022 at 7:34 pm

        I coat the pork with duck pate`the stick the mushrooms to it & roll in slices of Spanish Serrano ham, very yummy.

        Reply
    7. Patricia Coppola

      December 31, 2021 at 1:17 pm

      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!

      Reply
      • Krissy

        January 02, 2022 at 12:48 pm

        Sorry for the late reply, but yes - canned mushrooms would work if you dry as much liquid as possible.

        Reply
        • L.M. Rose

          April 05, 2022 at 3:28 am

          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 😊

          Reply
          • L.M. Rose

            April 05, 2022 at 3:31 am

            Sorry, forgot to tell you to wring the mushrooms in the towel, that when they’ll probably stain the towel.

            Reply
    8. Sharon

      October 21, 2021 at 1:26 pm

      5 stars
      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.

      Reply
    9. CDaly

      May 03, 2021 at 2:09 pm

      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.

      Reply
    10. Molly Sheppard

      March 27, 2021 at 10:57 am

      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.

      Reply
      • Krissy

        March 31, 2021 at 6:02 am

        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. 🙂

        Reply
    11. CDaly

      March 17, 2021 at 10:26 am

      can you make this printable?

      Reply
      • Krissy

        March 22, 2021 at 6:17 am

        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!

        Reply
    12. Monnie

      August 04, 2020 at 9:34 am

      5 stars
      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!

      Reply
    13. Georgie

      January 25, 2020 at 8:46 am

      5 stars
      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

      Reply
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