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.
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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
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This recipe was originally published in September 2019 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don't worry - the recipe hasn't changed!
Mary
I’m going to make this for a dinner party, can I use a pork loin roast instead?
Krissy
So sorry for the late reply! Pork loin would work, but it would not be as tender as a tenderloin.
Donna
I am planning to make this for Christmas dinner. Can you make it earlier in the day and refrigerate it until you're ready to put it in the oven?
Krissy
Yes! That would totally be fine. The dough is the only part I worry about in case it gets soggy or wants to rise, but adding on a few hours of refrigeration should work out okay. Let me know how it goes!
Juli-Ann
I made this and it was delicious. My problem was because of the water contained in the mushrooms the bottom of my pastry got soggy. I tried to drain them as best I could, but unfortunately the bottom was more wet than anything. Any suggestions as to what I might have done wrong?
Krissy
Hmmmm. My guess is that either all of the moisture didn't cook out of the mushrooms when you sauteed them (over crowding in pan maybe) or they continued to "sweat" in the bowl after you cooked them and added the liquid to the pastry? I'm glad you still thought it was tasty! Hopefully it's not so wet next time.
JuliAnn
Thanks so much for the response. I probably didn’t sweat them out enough in the pan. I loved it so I know I’ll be making it again
Leah
I love this recipe..so do my friends and family. I use bacon as prosciutto is very spendy where i live..it sounds weird but i boil the bacon...it adds moisture and flavor and cuts down on the salt and fat. Works great. I never had the nerve to try a pork wellington...but this recipe is so easy and delicious. I serve with roasted baby potatoes, peas and gravy. Thanks!
Krissy
I have never heard of boiling the bacon! Does it render the fat? I love cooking with bacon in recipes like these but the fat has to be completely rendered or it makes me ill. Such a great tip! -Krissy
Kim K
Omg- fantastic recipe! It turned out perfectly and soooo yummy! One of my new favs!
niki bryant
this way amazing!!!! I had to strain the mushroom bc there was a bit too much liquid from them and I think I will add some white wine and cook the liquid off more next time. This is a keeper! LOVED IT!!! Thank you!
Sandra Bersin
I did a trial run. Since I planned to prep the night before, I prepped and fridged it for a few hours. I then baked it to 135 degrees, wrapped it as I will for travel, and let it sit for 3 hours. When I unwrapped it, the crust was a bit limp, so I placed in oven for 10 minutes to crisp up. The pork was more well done, no pink, but I prefer it that way, It was still moist, very delicious, and a nice presentation, But no doubt, it's best to serve immediately.
Sandra Bersin
I'd like to make this for a dinner party. The problem is that we'll be driving almost 2 hours to the party. How will it hold up on the journey? I'd (under)cook it at home before leaving since it'll continue to cook. Will the puff pastry get soggy? Would another kind of dough hold up better? Should I transport it wrapped in foil? Oven space may not be available when I arrive, but I'm guessing a few minutes to crisp it up would make it tastier. .
Krissy
I'm not totally sure how it would hold up, but I would do what you suggested... slightly under cook and then heat up when I get there. Good luck!
Natalie
I want to make this tonight but don’t understand cooking time and instructions .. and my oven is Celsius 🙈
Connie
I would love a substitute for the mushrooms too. I really hate them.
Krissy
Say it isn't so! You could always caramelize onions and use those instead.
Ruth A. Warner
Dehydrated apples can be substituted for the mushrooms.
Krissy
Oooh.. great suggestion!
Harry
Totally great recipe I added spinach with the onions and mushrooms for a slight variation. Very good!
Ann Farrell
This is the recipe I have looked for. Will try tonight but husband does not like prosciutto or mushrooms so I will substitute prosciutto with bacon not sure what to substitute instead of mushrooms. Either way thanks for a great simple recipe. If it turns out like I think it will. will be telling friends.
Annie B
stan
My condolences.
Peter Tan
Try chopped spinach or watercress instead of mushrooms? Maybe paté?
Jocelyne
Hello can you make ahead and freeze, thank you
Krissy
Hi Jocelyne, I never have, but I actually think it would work. You would just have to ensure it's fully thawed before you cook. I would only worry that it would get gross as it thaws. If you do freeze, will you come back and let me know if it worked? Thanks, Krissy
Elaine Crain
Can it be made day before? Then cook next day!
Krissy
I haven't done that, but I don't see why not? Perhaps I would freeze after assembly and then thaw prior to cooking. Not sure what refrigeration would do to the dough.
Men cook better.
Puff pastry is not to be refrozen and you will have much less success with having crisp pastry if you prepare too far in advance. Puff pastry is delicate and too much handling, warmth, or being in contact with fillings for extended periods can stop it browning and puffing.
Krissy
Thank you!
Alison Poore
Absolutely fabulous! I served it with a creamy cider and sage sauce - delicious thank you
Kelley
Made this for my daughter and her fiance last week. So yummy! Served it with an onion pan gravy. Too die for. Making it today my hubby.
Krissy
So glad you liked it! Thanks for the comment! Krissy
Julia Walker
Can I meet this the nite before serving
Krissy
That should work. Just let it sit out for 30-60 minutes prior to cooking so it's not too cold when you put it into the oven.
Barbara
The dough did not get brown enough. The pork was great and cooked to medium. Any suggestions as to how I can get the dough brown?
Krissy
Sorry for the late reply. Perhaps your rack could have been higher in the oven? Or, as the meat approaches temp, broil on low for a few min?
Alex Edwards
This recipe was easy to prepare and produced a result that is worthy of a top notch restaurant. I will definitely be making this again and often. I live alone and generally cook for myself so I got to enjoy several more great left over meals. Best yet, this is a great dinner party recipe that will have my guests praising my culinary abilities little knowing how easy this recipe is put on my table.
Bradley Hall
Barbara. What I usually too is apply an egg wash to ensure it’s evenly brown too. Just a single egg with a splash of water? Brush it over and I found it worked well. But yeah, your rack might not have been high enough.
Diana McCleery
Just made this tonight. Easy and fantastic! Definitely will make regularly, probably for guests.
Krissy
Glad you liked it! Thanks for the nice comment. 🙂 -Krissy
Su-Tsen Wu
Great recipe. Made it last night and it came out perfectly. Thank you!
Rick Georgesco
Excellent recipe. 2 things: after it was packed and ready to go I kept it in fridge for 1/2 hour and second I cook it at 400F oven to 145F internal temp. Too much. I recommend 135F. Mine came like the picture but I like it a little more rosy.
June
Moving meat straight from the fridge to the stovetop (or even the oven) can result in uneven cooking. Because the food is cold, you end up with meat that's overdone
Lorraine Séguin
Perfect in every way
My husband likes me to stick to old recipe, which I don't but he tried this one he just loved it
He said it was great, he never says anything like that it is a keeper for sure.
💥