Pork Wellington
Elevate your dinner menu with this sumptuous Pork Wellington—a refined twist on a classic dish. Featuring tender pork tenderloin wrapped in a golden puff pastry, this recipe brings together savory cremini mushrooms, aromatic garlic, and fresh thyme in a delectable duxelles layer. A brush of tangy Dijon mustard adds depth, while a flaky, buttery pastry encases the entire masterpiece. Perfectly seared and baked to perfection, this dish is as impressive as it is delicious. Ideal for special occasions or gourmet entertaining, this Pork Wellington pairs beautifully with roasted vegetables or a crisp green salad. With its stunning presentation and rich flavors, this recipe is sure to become a centerpiece of your dining table.
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Ingredients
- 1 piece (approximately 1.5 lbs) Pork tenderloin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces (finely chopped) Cremini mushrooms
- 2 cloves (minced) Garlic
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Dijon mustard
- 1 sheet (thawed if frozen) Puff pastry
- 1 piece Egg yolk
- 1 tablespoon Water
- 1 tablespoon (for dusting) All-purpose flour
- 1 sheet Plastic wrap
- 1 sheet Parchment paper
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
Season the pork tenderloin with salt and black pepper on all sides.
Step 3
Heat the olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2 minutes per side. Remove the pork from the skillet and set aside to cool.
Step 4
In the same skillet, melt the unsalted butter over medium heat. Add the finely chopped cremini mushrooms, minced garlic, and thyme. Sauté until the mushrooms release their moisture and become golden brown, about 8-10 minutes. Remove from heat and let the mushroom mixture cool completely.
Step 5
Once the pork and mushroom mixture have cooled, spread plastic wrap on your counter. Lay the mushroom duxelles (the cooled mushroom mixture) evenly over the plastic wrap, shaping it into a rectangle about the same length as the pork tenderloin.
Step 6
Brush a thin layer of Dijon mustard over the entire surface of the pork tenderloin.
Step 7
Place the pork tenderloin on top of the mushroom layer. Using the plastic wrap, roll the mushroom mixture tightly around the pork to form a log shape. Twist the ends of the plastic wrap tightly to seal. Refrigerate for at least 20 minutes to firm up.
Step 8
On a lightly floured surface, roll out the puff pastry to a rectangle large enough to enclose the pork. Remove the pork and mushroom log from the plastic wrap and place it on one edge of the puff pastry.
Step 9
Tightly roll the puff pastry around the pork, trimming any excess pastry. Seal the edges by pinching them together, ensuring there are no gaps.
Step 10
In a small bowl, whisk together the egg yolk and water to create an egg wash. Brush the surface of the puff pastry with the egg wash for a golden finish.
Step 11
Place the wrapped pork, seam side down, on the prepared baking sheet. Use a sharp knife to score the top of the pastry with a decorative pattern (optional).
Step 12
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the internal temperature of the pork reaches 145°F (63°C).
Step 13
Remove from the oven and let rest for 10 minutes. Slice into thick portions and serve warm with your favorite sides.
Nutrition Facts
| Serving size | (412.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 886.2 |
| Total Fat 78.9g | 0% |
| Saturated Fat 29.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 246.5mg | 0% |
| Sodium 3231.9mg | 0% |
| Total Carbohydrate 35.3g | 0% |
| Dietary Fiber 3.9g | 0% |
| Total Sugars 5.3g | |
| Protein 13.1g | 0% |
| Vitamin D 34.1IU | 0% |
| Calcium 102.4mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 1137.3mg | 0% |
Source of Calories