Pork Wellington

pork wellington beauty

The Spruce / Diana Chistruga

Prep: 40 mins
Cook: 20 mins
Refrigerate: 15 mins
Total: 75 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
713 Calories
59g Fat
17g Carbs
28g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 713
% Daily Value*
Total Fat 59g 76%
Saturated Fat 29g 143%
Cholesterol 325mg 108%
Sodium 2424mg 105%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 28g
Vitamin C 2mg 11%
Calcium 86mg 7%
Iron 3mg 16%
Potassium 1017mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Named after the Duke of Wellington, the classic beef Wellington consists of a beef tenderloin cooked in pastry, with a mixture of mushroom duxelles and paté that sits between the meat and pastry. The duke, who led the British army in the battle of Waterloo, was a beef and mushroom enthusiast, and when he was named prime minister, this dish was made and named in his honor. What few people know is that the shape of the finished rolled pastry tries to imitate the upper part of a Wellington boot, or wellies as they're known in the U.K.—the duke provided waterproof boots for his entire army, so the dish also honored such a smart decision.

Our recipe is a take on that famous dish, shaped likewise, equally tasty and juicy, but with a flavorful and juicy pork tenderloin instead, salty and fatty prosciutto to wrap the pork, and a mixture of mushrooms and shallots to encase the loin. A delicate and creamy béarnaise sauce accompanies this meal and adds some creaminess to balance the crunch of the pastry and the earthiness of the meat and mushrooms.

Serve with maple roasted vegetables or a simple green salad.

Ingredients

For the Pork:

  • 1 pork tenderloin (1 to 1.5 pounds)

  • 1 pinch kosher salt

  • 1 pinch black pepper (freshly ground)

  • 2 1/2 tablespoons olive oil (divided)

  • 1 pound cremini mushrooms

  • 2 tablespoons butter (unsalted)

  • 1 medium shallot (minced)

  • 1 clove garlic (minced)

  • 1 teaspoon fresh thyme (chopped)

  • 1/4 cup white wine

  • 10 slices prosciutto

  • 1 sheet frozen puff pastry (thawed)

  • 2 to 3 tablespoons all purpose flour

For Brushing:

  • 1 large egg yolk

  • 1 tablespoon water

For Serving:

Steps to Make It

Note: while there are multiple steps to this recipe, this pork dish is broken down into workable categories to help you better plan for preparation and cooking.

Brown the Pork

  1. Gather the ingredients.

    raw pork tenderloin plus salt and pepper and oil

    The Spruce / Diana Chistruga

  2. Season the pork tenderloin with Kosher salt and freshly ground pepper.

    pork seasoned with salt and pepper

    The Spruce / Diana Chistruga

  3. Add 2 tablespoons of olive oil to a large skillet over medium-high heat. Brown the tenderloin on all sides, turning with tongs to achieve an even color.

    pork tenderloin being seared in pan

    The Spruce / Diana Chistruga

  4. Continue browning the tenderloin, frequently turning, until its internal temperature reaches 110 F on an instant-read thermometer or about 8 to 10 minutes.

    searing pork tenderloin

    The Spruce / Diana Chistruga

  5. Transfer the tenderloin to a plate or cutting board and allow to cool.

    seared pork tenderloin on plate cooling

    The Spruce / Diana Chistruga

Make the Mushroom Mixture

  1. Gather the ingredients.

    gather ingredients for pork wellington

    The Spruce / Diana Chistruga

  2. Using a food processor, pulse the mushrooms into a fine texture.

    add mushrooms to food processor

    The Spruce / Diana Chistruga

  3. In a medium-size skillet, melt the butter and the remaining olive oil.

    butter melting in pan

    The Spruce / Diana Chistruga

  4. Add the minced shallot and sauté for 2 minutes.

    shallot sauteing in butter

    The Spruce / Diana Chistruga

  5. Stir in the chopped mushrooms, garlic, and thyme and continue to sauté until the mushrooms have exuded most of their liquid.

    mushrooms sautteeing in pan

    The Spruce / Diana Chistruga

  6. Using the white wine, deglaze the skillet to allow the caramelized bits to detach from the skillet. Stir well.

    mushroom mixture cooking

    The Spruce / Diana Chistruga

  7. Continue cooking until the liquid has evaporated and the mushrooms are almost dry. Transfer to a plate and allow to cool.

    mushroom mixture cooking in pan

    The Spruce / Diana Chistruga

Assemble the Pork and Mushrooms

  1. Place a large rectangle of plastic wrap on a cutting board or another work surface and arrange 5 prosciutto slices on top, tightly close to one another.

    proscuitto laying on cling wrap

    The Spruce / Diana Chistruga

  2. Extend each of the five slices of prosciutto in the first layer by overlapping it tip-to-tip with one of the remaining slices to make a "blanket" of prosciutto big enough to wrap the whole tenderloin in.

    layering of prosciutto on cling wrap

    The Spruce / Diana Chistruga

  3. Evenly spread 1/2 of the mushroom mixture over the prosciutto base.

    mushroom mixture spread out on prosciutto

    The Spruce / Diana Chistruga

  4. Lay the pork tenderloin on top of the prosciutto and mushrooms. Spread the remaining mushrooms over the tenderloin.

    pork on prosciutto layered with mushroom mixture

    The Spruce / Diana Chistruga

  5. Using the plastic wrap as a guide, roll the prosciutto over the tenderloin as if you were rolling a jelly roll.

    pork tenderloin rolled up with prosciutto and mushrooms

    The Spruce / Diana Chistruga

  6. Seal the plastic wrap tightly and twist the ends to make a compact cylinder. There shouldn't be any pork or mushroom mixture visible. Refrigerate for 15 minutes.

    pork tenderloin rolled up and prepared for wellington preparation

    The Spruce / Diana Chistruga

Assemble the Pork Wellington

  1. Preheat the oven to 400 F and have ready a baking sheet. Dust a cutting board or work surface with flour and roll out the puff pastry to a 12x18-inch rectangle.

    puff pastry on floured surface

    The Spruce / Diana Chistruga


  2. Beat the egg yolk with the water.

    egg whisked in small bowl

    The Spruce / Diana Chistruga

  3. Brush the egg mixture around the pastry edge.

    egg wash brushed on pastry

    The Spruce / Diana Chistruga

  4. Remove the tenderloin from the refrigerator and unwrap.

    unwrapped pork tenderloin

    The Spruce / Diana Chistruga

  5. Lay the tenderloin on the pastry.

    pork tenderloin in puff pastry ready to roll up

    The Spruce / Diana Chistruga

  6. Wrap the pastry tightly around the meat.

    pork wellington being rolled up in puff pastry

    The Spruce / Diana Chistruga

  7. Fold and tuck the ends underneath the resulting bundle.

    wrapped pork tenderloin in puff pastry, ends folded in

    The Spruce / Diana Chistruga

  8. Brush the pastry with the egg wash.

    egg wash being brushed on pastry

    The Spruce / Diana Chistruga

  9. Transfer the Wellington to the baking sheet, seam-side down.

    pork wellington on sheet tray ready to be baked

    The Spruce / Diana Chistruga

  10. Bake for 20 minutes, turning the baking sheet half-way through. When the pork's internal temperature hits 140 F on an instant-read thermometer, take the Wellington out and let it rest for 10 minutes on a cutting board. The pastry should be an even golden color and flaky all around. If needed, give it 3 to 5 extra minutes.

    baked pork wellington on sheet tray

    The Spruce / Diana Chistruga

  11. Carve the roll into slices and serve with warm béarnaise sauce, if desired.

    finished pork wellington

    The Spruce / Diana Chistruga

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