A show-stopper
Pork Wellington is a variation of the classic Beef Wellington. It is made with pork tenderloin, wrapped in prosciutto (optional), mushroom duxelles, and puff pastry, baked until golden brown and crispy. This roast is perfect for festive occasions. Here are its top features:
Looks stunning – Wellington has the “wow” factor: flaky, golden-brown pastry and wonderfully juicy meat.
Cheaper than Beef Wellington – a much more affordable yet equally delicious roast.
Perfect balance of flavors – tender pork tenderloin, prosciutto, aromatic mushroom duxelles, and buttery puff pastry in every bite.
Pairs beautifully with sides and sauces – we suggest a salad and a sauce that complements the entire dish. Excellent options include cranberry sauce, mushroom sauce, or honey mustard.
Easy to prepare ahead – can be frozen and baked fresh later.
What to serve with Pork Wellington
A perfectly roasted pork tenderloin pairs wonderfully with a sauce, salad, and a light side dish. We suggest one or more of the following:
- Mashed Potatoes with Peas
- Baked Sweet Potato
- Roasted Butternut Squash with Pancetta and Chestnuts
- Creamiest Mashed Cauliflower
- Autumn Panzanella Salad
- Kale Quinoa Salad with Sweet Potato
- Honey mustard sauce
- Mushroom sauce
- Cranberry sauce
Frequently asked questions and answers (FAQ)
These are the most frequently asked questions and their answers.
Can I prepare the dish in advance?
Yes. You can wrap the pork tenderloin in the pastry up to one day in advance and store it in the refrigerator, baking it just before serving. This ensures the Wellington stays fresh and juicy.
Can I use frozen puff pastry?
Of course – just make sure it is fully thawed before using.
Do I need to sear the pork first?
Yes. Searing adds flavor and helps the pork tenderloin hold its shape. It also creates a slight crust that prevents the meat from releasing too much moisture inside the pastry.
How do I prevent the pork from overcooking?
Use a thermometer and remove the Wellington from the oven when the pork reaches 60°C (140°F); it will rise to about 63°C (145°F) while resting, which is recommended for safe consumption. Let the meat rest for at least 15 minutes before slicing.
Storing, freezing and make ahead
Pork Wellington is best prepared fresh. However, it can also be stored in many ways.
Storing in the refrigerator after baking – Allow the Wellington to cool completely. Store either sliced or whole in an airtight container. Keep in the refrigerator for up to two days. Before serving, reheat in the oven at 160°C (325°F) until warmed through and the pastry becomes crispy again.
Freezing (unbaked) – Assemble the Wellington completely, then place on a baking sheet to freeze in the freezer. Once completely frozen, transfer to an airtight container until needed. Freeze for up to a month. Bake frozen for about 20 - 25 minutes longer.
Make-ahead preparation – This Wellington is perfect for preparing in advance. Assemble the dish completely and store in the refrigerator for up to 24 hours. Before baking, brush with egg and extend the baking time if needed.
How to make Pork Wellington at home (video)
Check out this short video for an easier way to prepare the dish at home.
Next, try these amazing pork recipes
- Slow-roasted pork butt with cabbage
- Slow Roasted Pork Belly
- Pork Medallions with Apples and Onion
- Braised Pork Shoulder with Pepper Tomato Sauce
- Pork Tenderloin Wrapped in Prosciutto with Beans
Made in paid collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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preparation
Place the meat on a baking tray and trim it. Season with salt and pepper on all sides, then put it in the refrigerator, as we will be searing it cold.
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mushrooms
Place the mushrooms in a food processor and pulse until finely chopped. Place a skillet over medium heat and add the butter. Add the chopped onion or shallot and the mushrooms, and sauté for 10 minutes. Optionally, pour in the cognac and flambé, then cook for another 3–4 minutes until the liquid evaporates. Season with salt, pepper, and thyme. Set aside to allow the mixture to cool completely.
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crepes
Place all the ingredients for the crepes in a blender and blend until smooth. Strain the mixture, and cook the pancakes in a hot skillet with a little butter.
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sear the meat
Heat olive oil in a skillet and add the cold pork tenderloin, cooking for 6 minutes while turning regularly to brown it evenly. Add the rosemary, sage, and butter for a nice aroma. Once the meat is seared, transfer it to a baking sheet and brush with mustard. Place the meat in the refrigerator for at least 1 hour, optionally wrapping it tightly in plastic wrap to help it hold a better shape.
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pork sausage meat
Slice open the sausages and scrape the meat into a food processor. While blending, slowly pour in the heavy cream and egg to create a thick, smooth mixture. Transfer to a bowl and add the mushroom mixture, then mix well.
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WELLINGTON
Place a long piece of plastic wrap on your work surface. Lay three pancakes on it, slightly overlapping each other. Place slices of prosciutto on top, also slightly overlapping. Using a spatula, spread the mushroom and sausage mixture evenly over the prosciutto. Place the prepared pork tenderloin in the center. Roll everything tightly into a roulade, using the plastic wrap to help. Seal the ends of the wrap well so the meat is tightly compressed. Refrigerate for up to one hour or overnight.
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wellington
Place a rack in the center of the oven and preheat to 220°C (fan-assisted) / 430°C. Take the cold puff pastry from the refrigerator and lightly flour your work surface. In a small bowl, mix the egg yolk and egg. Lay the puff pastry sheets on top of each other, overlapping by about five centimeters (2 inches). Brush a 20 x 30 cm (8 x 12 inch) section of the pastry with the egg mixture. Unwrap the pork and discard the plastic wrap. Place the pork in the center of the pastry and wrap it tightly. Transfer the Wellington to a baking tray lined with parchment paper. Use the remaining pastry to create any decorative pattern and decorate the Wellington. Brush with the egg mixture.
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bake and serve
Reduce the oven temperature to 200°C (390°F). Place the Wellington at the bottom of the oven for 10 minutes, then move it to the center and bake for another 30–35 minutes, or until the internal temperature of the pork reaches 60°C (140°F). For the last 15 minutes of baking, cover with aluminum foil if needed. Once cooked, remove from the oven and let it rest for 15–20 minutes before slicing and serving with your chosen side dishes.
