Easy Pork Wellington

Saturday, April 16, 2022
If you want an easy but impressive dinner to serve that will make everyone totally in awe of your delicious work of food art then this Easy Stuffed Pork Wellington is a perfect choice.

Our pork tenderloin inside this puff pastry looked so intimidating to me and then with this recipe I found it to be such a simple meal to prepare and so proud of myself when I served this, the compliments were overwhelming.

Everyone will ask you if you've been taking gourmet food culinary classes and this was such a huge hit when hosting a dinner party for family and friends.

These simple ingredients inside the puff pastry have a bit of dijon mustard, garlic, and pepper with the combination of sauteed mushrooms, garlic-seasoned pork tenderloin, and the juicy moist meat inside has that melt in your mouth buttery crust outside is an all in one meal in itself with each bite.

This version of Pork Wellington will make your guests think you ordered this from a 5-star restaurant and for a bonus recipe we added our favorite marsala gravy to serve with this included below.

For all my pork fans like us, do try my Grandma's Boscaiola Pork Sauce the sauce is delicious and great over Italian bread, pasta, or even rice for another easy gourmet-style dish.

Need some side dish suggestions? Then try our Holiday Side Dish recipes, they're all perfect with pork.

Scroll down to get these easily printable step-by-step instructions on how to make this style of Wellington using pork tenderloin perfectly!



puff pastry filled with seasoned pork





How To Make The Juiciest Pork



The cream cheese inside this thinly cut pork holds all the juices inside.


Using some herbs also kicks up the flavor inside and for those spicy heat lovers try a little cayenne pepper for a nice change.


This dish is perfect for entertaining guests, super simple to make stuffed pork.


Not a pork lover? Substitute chicken or turkey we got you covered.


The ingredients are also easy to find in your local supermarket, and nothing too fancy.


Just check out the simple step-by-step instructions on how to make these pork rollups and don't forget to read my tips.


pork wellington


Tips

  1. thaw puff pastry completely
  2. season the pork with salt and pepper and granulated garlic powder if unseasoned
  3. sear meat on both sides either in the oven or stovetop in a frying pan first
  4. use precooked bacon instead of ham or prosciutto  thinly sliced
  5. chop mushrooms into small pieces
  6. use egg wash to seal the dough and pinch the sides together
  7. chicken breast or turkey breast boneless can also be used but you will need the internal temperature to be at 165
  8. for beef internal temperature should be when inserted into the center of roast registers 135 degrees for medium-rare; 150 degrees for medium.


puff pastry with pork and mushrooms


Serving Side Dish Suggestions





Ingredients You Will Need(scroll down to the printable recipe card for exact measurements)

  • boneless pork, (beef, venison, boneless chicken or turkey can be substituted see below for instructions)
  • prosciutto, ham, or bacon
  • garlic, minced
  • freshly ground cracked pepper and salt to taste
  • chopped mushrooms
  • dijon mustard
  • puff pastry thawed
  • granulated garlic powder
  • olive oil
  • butter
  • egg wash

baked pork wellington


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pork wellington about to be cut


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pin for later pork wellington


Other Meats to Use and Cook Times

  1. Note: pork and chicken need to be seared first(directions for filling are all the same below): all meats should be patted dry before adding to the pastry always use a meat thermometer
  2. Beef tenderloin: Sear on both sides for around 4 to 5 minutes in butter in a frying pan4 to 5 minutes on each side. After wrapped and baked the instant-read thermometer inserted into the center of the roast registers 135 degrees for medium-rare; 145 degrees for medium.
  3. Venison tenderloin: Sear same as beef instructions or bake at 425 degrees for 7 minutes on each side. After wrapped and baked the instant-read thermometer inserted into the center of the roast registers the internal temperature reaches 125 degrees for rare to medium-rare, 145 for medium-well.
  4. Chicken breast or turkey breast boneless: can also be used but you will need to sear it for 4 minutes on each side first and make sure the internal temperature needs to read 165 degrees n the center of the chicken and the pastry is browned cooked. Bake this at 400 degrees for 45 minutes.


pork tenderloin cooked on puff pastry with mushrooms


Easy Wellington


If you've always wanted to try a beef wellington and were intimidated by the process, this is a great place to start learning how to make it using pre-seasoned pork tenderloin.

It was super simple and certainly gave me all the confidence to make this with beef instead of pork the next time I made this.

All the flavors were spot on and by using a meat thermometer in the center, the cooking times were perfect for these meats to ensure it's just the way your family likes the meat cooked.

With just that simple tool, this was a breeze and the meat was tender, juicy, and delicious wrapped in that fabulous flakey puff pastry.

We loved how this tasted, it was very impressive served to our family and friends and the easiest dinner for hosting a dinner party.



Pork Wellington

Pork Wellington
Yield: 4
Author: Claudia Lamascolo
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Here is an easy way to make pork wellington using puff pastry with a seasoned pork tenderloin

Ingredients

  • 1 - 3 to 4-pound garlic lemon seasoned pork tenderloin (or use a plain and seasoned it with herbs and spices you prefer)
  • 1 egg beaten (for egg wash on top)
  • 2 tablespoons dijon mustard
  • 1 sheet of puff pastry thawed
  • 4 or 5 thinly slices of prosciutto, or black forest ham
  • 1 cup sliced then chop mushrooms into smaller pieces (sauteed in butter, fresh minced garlic, and white wine (see recipe below)
  • Homemade Beef Gravy Marsala with mushrooms (or use a bottled style mushroom gravy and add 3 tablespoons marsala wine)

Instructions

  1. Thaw the frozen puff pastry completely.
  2. Place the tenderloin in an oil spray baking pan and bake it for around 35 minutes at 400 degrees, drain the oil and let cool.
  3. Note: you can also sear the meat in a frying pan in 2 tablespoons of olive oil. Sear on both sides for around 10 minutes.
  4. While that's cooking saute the washed and cleaned mushrooms in 1 tablespoon butter, 1 teaspoon freshly minced garlic, and 1/4 cup marsala wine. for around 8 minutes or until the wine is reduced to half. Drain and set aside and cool.
  5. Brush the puff pastry with the dijon mustard.
  6. Top the dough evenly with mushrooms.
  7. Place the cooled pork tenderloin in the middle of the dough.
  8. Place strips of prosciutto on top of the tenderloin.
  9. Wrap with dough and tuck in the ends pinching together.
  10. You can make crisis cross slits on top if you like.
  11. Brush with beaten egg.
  12. Bake at 350 degrees for 45 minutes or until the pastry is golden brown and the middle of the pork reads 145 degrees.
  13. Optional: serve with or without Mushroom Marsala Gravy.
  14. 8 ounces of mushrooms sliced and cleaned
  15. 1/4 cup marsala wine
  16. 2 cups beef broth
  17. 1 tablespoon flour mixed with 3 tablespoons water
  18. 1 tablespoon butter
  19. 1/2 teaspoon granulated garlic powder
  20. Saute the mushrooms in butter with garlic. for around 4 minutes.
  21. Add the broth, and wine and simmer for around 5 minutes.
  22. Stir in the flour and water mixture to thicken.
  23. Simmer until it gets to your desired thickness. ( add more flour if you like this thicker start with a teaspoon with water make sure it's smooth)

Notes


Other Meats to Use and Cook Times

  1. Note: pork and chicken need to be seared first(directions for filling are all the same below): all meats should be patted dry before adding to the pastry after searing the meats and always use a meat thermometer
  2. Beef tenderloin: Sear on both sides for around 4 to 5 minutes in butter in a frying pan4 to 5 minutes on each side. After wrapped and baked the instant-read thermometer inserted into the center of the roast registers 135 degrees for medium-rare; 145 degrees for medium.
  3. Venison tenderloin: Sear same as beef instructions or bake at 425 degrees for 7 minutes on each side. After wrapped and baked the instant-read thermometer inserted into the center of the roast registers the internal temperature reaches 125 degrees for rare to medium-rare, 145 for medium-well.
  4. Chicken breast or turkey breast boneless: can also be used but you will need to sear it for 4 minutes on each side first and make sure the internal temperature needs to read 165 degrees n the center of the chicken and the pastry is browned cooked. Bake this at 400 degrees for around 35 minutes or the pastry is crispy and browned.


Tips

  1. thaw puff pastry completely
  2. season the pork with salt and pepper and granulated garlic powder if unseasoned
  3. sear meat on both sides either in the oven or stovetop in a frying pan first
  4. use precooked bacon instead of ham or prosciutto thinly sliced
  5. chop mushrooms into small pieces
  6. use egg wash to seal the dough and pinch the sides together
  7. chicken breast or turkey breast boneless can also be used but you will need the internal temperature to be at 165
  8. for beef internal temperature should be when inserted into the center of roast registers 135 degrees for medium-rare; 150 degrees for medium.


Nutrition Facts

Calories

722.8

Fat (grams)

36.78

Sat. Fat (grams)

10.41

Carbs (grams)

28.15

Fiber (grams)

1.24

Net carbs

26.9

Sugar (grams)

0.65

Protein (grams)

65.92

Sodium (milligrams)

408.46

Cholesterol (grams)

228.53
pork tenderloin wellington, beef wellington, how to make pork wellington, meat wrapped in puff pastry, easy pork wellinton
beef recipes, pork recipes, wellington recipes, puff pastry recipes,
French, Italian, American, British


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pork tenderloin


9 comments

  1. I have never thought of using pork for Wellington. Can't wait to try it!

    ReplyDelete
  2. This is one fabulous pork Wellington. This recipe came right on time as I look forward to making it for Easter Sunday! YUM

    ReplyDelete
  3. This is such an interesting recipe. Definitely a center piece for a get together.

    ReplyDelete
  4. Now this is an easy way to make it. Definitely worth giving it a try at home.

    ReplyDelete
  5. This is such a great recipe. The pastry is so indulgent too!

    ReplyDelete
  6. It looks very good Claudia but every time I've tried a Wellington, the bottom of my crust is moist and doughy.

    ReplyDelete
  7. Complimenti, un secondo molto raffinato!

    ReplyDelete
  8. What a great idea to use pork instead of beef for wellington. So try this for dinner soon!

    ReplyDelete
  9. Thanks so much for sharing your awesome post with us on Full Plate Thursday, 585! Hope you are having a great week and come back to see us soon.
    Miz Helen

    ReplyDelete

Remember to use the search option for a recipe you're looking for and thanks for all your kind words and support. We love our readers all the best Claudia