This easy pork Wellington with Port wine sauce recipe is so flavorful! Pork tenderloin on a layer of chopped mushrooms, wrapped in puff pastry dough! Wellington is usually made with beef but pork tenderloin suits this recipe wonderfully too! Perfect for entertaining, you can assemble it on the previous day and bake it 25 minutes on d-day!
You can make this recipe with turkey breast, beef or venison instead.
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!
Pork Wellington is a briefly seared pork tenderloin covered with a layer of cooked chopped mushrooms, wrapped in puff pastry dough.
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.
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
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.
Pork Wellington can be frozen unbaked and stored up to 2 months
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?
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
1 cup Port wine
Salt and pepper to taste
2 1/2 tbsp. butter, cut in small chunks
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
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
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
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.
Hello! All photos and content are my property. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Pork Wellington Port Wine Sauce