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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!
Hi
This sounds delicious! So if you double or even triple the recipe do you just roll out the pastry dough together to make one sheet big enough to cover the pork? I’m trying to visualize. How would YOU do it? Or is it best to keep the ingredients as is and make two or three separate welli’s?
Thanks for the recipe and your help 🙂
Because of the size of the pork tenderloin, I would just make multiples if doubling or tripling.
It was delicious. We have about half of it left. Recommendations for reheating?
This one is a bit tricky because you don’t want the meat to dry out and don’t want the crust to get soggy. My recommendation would be to reheat it in the oven or toaster oven but be sure you cover it with foil to keep the meat moist.
I made 2 for a dinner party and half the guests cancelled. Could I freeze the uncooked Wellington?
Btw the first one was amazing!!!
Yes! I would just wrap it tightly to keep any freezer burn out and allow it to fully thaw in the fridge before cooking. Glad you liked it!
In spite of my shortcomings the meal turned out beautifully. It is almost clutz proof and will be superb next time.
Can I make this recipe through step 7 ahead of time and refrigerate it then bake it when ready to serve? I am thinking a day ahead. Thanks for any help.
Sure can! Let me know what you think.
Excellent recipe! Very well-written instructions. I subbed thinly sliced honeycrisp apples for the mushrooms and that worked nicely. It took 35 min at 425.
Ooooh great idea!
This recipe is sooo easy and delicious!! Don’t be afraid of pork. When cooked properly…it’s fabulous! Thanks for sharing this..😋😋
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
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.
Thanks for the recommendations. The recipe says to use a tenderloin.
Pork “Tenderloin”, not pork loin.
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
If that’s what you changed from the first time to the second, possibly?
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.
yes, that should work!
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.