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Pork Wellington Port Wine Sauce Pint large

Put this delicious Pork Wellington with Port wine sauce on your Christmas menu! You can assemble it on the previous day, then you'll only need to bake it 25 minutes on d-day! You can make this recipe with turkey breast, beef or venison instead. Pork tenderloin on a layer of chopped mushrooms, wrapped in puff pastry dough!

The original Wellington recipe is made with beef tenderloin of course and I love it but pork tenderloin, which is rather a dry cut on its own, fits perfectly for this recipe too. The layer of chopped mushrooms lends it some moisture and enhances its flavor.

Pork Wellington is a great recipe for parties as you can prepare it the day before and just pop it in the oven on D-day!

How is Pork Wellington made?

Pork Wellington is a briefly seared pork tenderloin covered with a layer of cooked chopped mushrooms, wrapped in puff pastry dough.

Mushrooms:

It is important to cook the chopped mushrooms until completely dried out of their moisture so that the puff pastry will not get soggy while baking.

Pork tenderloin:

Brining the pork tenderloin will help keep the juices into the meat, generously sprinkle salt and pepper on your pork tenderloin and store it unwrapped at least 2 hours in your fridge.

Pork tenderloin is a small cut, about 3/4 to 1 1/2 pounds (350 to 700 g.), if one tenderloin is not enough you can wrap 2 tenderloins together in one puff pastry crust or make two pies. You can also make individual pies, counting about 5 to 6 oz (140 to 170 g.) per piece, depending on the sides you plan to serve.

The tail end of pork tenderloin gets thinner, fold it in two to keep an even thickness of pie

Puff pastry dough:

I prefer to use puff pastry dough for this recipe as it remains soft and crumbly. It is much easier to work with cold but pliable puff pastry, always keep your dough cold whether homemade or store bought.

Freezing:

Pork Wellington can be frozen unbaked and stored up to 2 months

Can I make it in advance:

You can do all these steps the day before and keep your ingredients in your fridge. You can even assemble the pork Wellington completely, wrap it in plastic wrap, store it in your fridge and just pop it in your oven about 45 minutes before serving, isn’t that swell?

  • 4 servings
  • Medium
  • 2 h 00

Recipe :

Ingredients:

17 oz. (1 pound) (500 g.) pork tenderloin

Salt and pepper to taste

About 14 oz. (400g.) Paris mushrooms, roughly chopped

3 shallots, peeled and chopped

2 tbsp. chopped parsley

Salt and pepper to taste

1/4 cup (60 ml) white wine

Some olive oil

1 or 2 sheets of puff pastry, cold

1 tbsp. mustard

1 egg, separated

Sauce (optional):

1 cup Port wine

Salt and pepper to taste

2 1/2 tbsp. butter, cut in small chunks

Prepare the pork tenderloin:

Trim any fat pieces, fold the tail end for even thickness, put tenderloin on a plate and generously add salt and pepper on all sides, chill uncovered for at least 2 hours

Bring tenderloin back to room temperature, about 30 minutes, add olive oil into a frying pan, on medium/high heat roast tenderloin about 2 minutes on both sides, set aside on a cooling rack to cool completely

Cook the mushrooms:

Into the bowl of your food processor, add the mushrooms, shallots and parsley, process until finely chopped

Into a large saucepan, heat some olive oil on medium/high heat, add the mushroom mixture and white wine, salt and pepper to taste, simmer until all the released water and wine has completely evaporated, stir from time to time, the mixture must be dry. Don’t burn!

Set aside in a shallow dish to cool completely

Assembly:

Preheat your oven to 400°F (200°C). Spread the cold puff pastry sheet, trim it into a rectangle to a size that will wrap around the pork tenderloin

Brush it with the mustard leaving an edge of about an inch on all sides, brush the edges with egg white. Cover the mustard with a layer of mushroom mixture, put the tenderloin on top and roll the dough around the tenderloin pressing the sides

With the seam side down, cut off any excess dough at the ends to limit the overlap, fold the dough and push it under the pie. Cut 2 vents in the dough (I use large round piping tip) Briefly whisk the egg yolk and brush the surface of pie, transfer onto a baking sheet

Into the oven for about 25-30 minutes or until the pastry dough is golden and fully cooked, no more or the tenderloin will be overcooked

Let cool for about 10 minutes before slicing with a serrated/bread knife

Serve your pork Wellington with a Port wine sauce if you want: into a small saucepan, on medium/high heat, add the Port wine, bring to boil and reduce to half, add salt and pepper to taste, lower the heat, add a few chunks of butter at a time and whisk them in vigorously

Note:

To cut neat slices into your Wellington pork, use a serrated knife. With one hand, hold the pie firmly, with the other hand hold your knife obliquely and cut through from one side to the other in short strokes. The meat is so tender, it will cut like butter

If you attempt to slice the pie from top to bottom, you will just crush and wreck the pastry dough.

Enjoy!

  1. Comments (8)

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Comments (8)

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Love the idea of making a Wellington with pork, as you say I can see the mushroom mixture helping to keep the tenderloin moist. Looks great.

This comment was minimized by the moderator on the site

Thanks so much Caroline, glad you like it!

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This is going to be a show stopper meal at my next dinner party! I have always been intimidated to make pork wellington, but your tips are excellent! Thank you.

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Thank you so much Sandra, I hope everybody will like it!

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Wow, check out you getting all fancy... I love this sounds and looks superb, a proper piece of classic cooking, must give it a try!

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Thanks so much Brian, getting fancy schmancy as you would put it Hope you try and like it!

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How fun! I love how elegant and pretty the Wellington looks. I love that you used pork and the wine sauce is to drool over! Another great recipe Patty, dear!

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Thanks so much for your kind words my Lainey, glad you like it!

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