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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!
This recipe reminds me of a high end version of one of my favorite appetizers – Puff Pastry Wrapped Kielbasa Bites.
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:
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If you’re looking for an easy dinner that is sure to impress everyone because of its amazing taste and presentation, choose Pork Wellington.
Video
Ingredients
- 1.5 pound pork tenderloin
- 1 tsp 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 1.5 pound pork tenderloin with salt, pepper, and dried thyme. Set aside.
- Roll out thawed 1 sheet puff pastry dough so that its as long as your tenderloin and wide enough to fully wrap around it.
- Arrange the 4 ounces thinly sliced prosciutto so that there is a thin layer covering the dough. Spread 1 tablespoon dijon mustard over the top.
- In a large skillet over high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Cook 8 ounces mushrooms and 1 shallot 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
I’m going to make this for a dinner party, can I use a pork loin roast instead?
So sorry for the late reply! Pork loin would work, but it would not be as tender as a tenderloin.
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?
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!
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?
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.
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
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!
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
Omg- fantastic recipe! It turned out perfectly and soooo yummy! One of my new favs!
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!
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.
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. .
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!
I want to make this tonight but don’t understand cooking time and instructions .. and my oven is Celsius 🙈
I would love a substitute for the mushrooms too. I really hate them.
Say it isn’t so! You could always caramelize onions and use those instead.
Dehydrated apples can be substituted for the mushrooms.
Oooh.. great suggestion!