Best Pork Wellington Recipes

PORK WELLINGTON

Steps:

• Place a rack in the upper third of the oven and heat to 400 degrees F.
• Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
• Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
• Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
• Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
• Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
• Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

PORK WELLINGTON

Steps:

• Heat a pan with a little oil to a very high heat and season the pork fillets well all over. Put 1 fillet in the pan and fry for 2 mins to give it a little colour all over. Remove and repeat with the other fillet, then leave both to rest and cool.
• Fry the shallot in the butter in the same pan for 2 mins, then add the mushrooms and cook until both are soft. Add the herbs and cook for 1 min. Season, tip 1/ 3 of the mixture into one bowl (reserved for the sauce) and the rest into another, and set aside to cool. Don't wash the pan.
• Meanwhile, heat a little oil in another large pan, add the spinach and cook briefly until wilted. Set aside until cool enough to squeeze out all the excess moisture, then chop. Tip the spinach into the first pan and use it to wipe up all the seasoning and juices.
• Overlap two pieces of cling film over a large chopping board. Lay the slices of prosciutto on the cling film in two rows, slightly overlapping. Carefully spread the pâté mixture over the prosciutto, then sit the pork fillets on top. Pack the mushrooms in the gaps, then top with the spinach. Use the cling film to draw the prosciutto around the fillet mixture, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill while you roll out the pastry.
• Dust the work surface with a little flour. Roll out a third of the pastry to an 18 x 30cm strip about 2mm thick and place on a non-stick baking sheet. Roll out the remainder of the pastry to about 28 x 36cm, also 2mm thick. Unroll the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Brush the pastry's edges with the yolk mixture, as well as the top and sides of the wrapped fillet. Using a rolling pin, lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a spoon handle. Glaze all over with more egg yolk and, if you like, mark the wellington using the back of a knife, taking care not to cut into the pastry. Chill for at least 30 mins or up to 24 hrs.
• 6 Heat oven to 200C/180C fan/gas 6. Brush the wellington with a little more egg yolk and cook for 35-40 mins until golden - the pork will be just pink in the middle. Allow to stand for 10 mins before serving in thick slices.
• To make the sauce, bring the cream to the boil, add the mustard and reserved mushroom mixture, and remove from the heat. Season and stir well before serving.

PORK WELLINGTON WITH PROSCIUTTO AND SPINACH-MUSHROOM STUFFING

Steps:

• Heat oil in a large skillet over medium-high. Add onion, mushrooms, and thyme; season with salt. Cook, stirring occasionally, until mushrooms are browned, 10 to 12 minutes. Add spinach; cook 2 minutes more. Add vinegar and 1/3 cup cream. Cook, scraping browned bits from bottom of skillet, 1 minute. Let cool completely.
• Preheat oven to 425 degrees. Cut a slit down length of each tenderloin, deep enough to reach center, and season with salt. Pack mushroom mixture evenly into slits, then reshape tenderloins into logs with your hands, enclosing filling as much as possible.
• Unfold pastry on a lightly floured work surface. Roll out to an approximately 13-inch square; cut in half. Starting at one short end of each piece, score diagonal lines, 1 inch apart, with a sharp knife or pizza wheel (do not cut all the way through). Score in other direction, creating a crosshatch pattern. Transfer both doughs to a parchment-lined rimmed baking sheet, scored-sides down (if they become too soft, chill briefly). Divide prosciutto evenly between doughs, overlapping to fit and leaving 1-inch borders of dough. Center a tenderloin on top of each dough, stuffed-sides down. Whisk egg with 1 teaspoon water; brush borders with egg wash. Lift long sides of each dough up and over pork, stretching slightly as necessary until edges meet; pinch edges to seal. Fold short sides up over pork and flip so seams face down. Brush all over with egg wash; cut a few 1-inch vents in tops. Refrigerate 30 minutes.
• Bake until pastry is puffed and golden brown and a thermometer inserted into centers of pork registers 140 degrees, 20 to 25 minutes. Transfer Wellingtons to a wire rack; let cool 15 minutes. Meanwhile, stir together mustard, remaining 1/3 cup cream, and 2 tablespoons water; season with salt and pepper. Slice Wellingtons into 2-inch rounds and serve with mustard sauce.

PORK WELLINGTON

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add pork; cook, turning occasionally, 4 min. or until evenly browned on all sides. (Pork will not be done.) Remove pork from skillet, reserving drippings in skillet; cool pork completely.
• Meanwhile, add apples and onions to reserved drippings; cook, stirring frequently, over medium-low heat 5 min. or until crisp-tender. Remove skillet from heat. Stir in mustard and bread crumbs; cool completely.
• Heat oven to 425°F. Unfold pastry on lightly floured surface; roll into 11x9-inch rectangle. Position pastry with one long side facing you. Spread with mustard mixture to within 1 inch of top edge.
• Place single layer of cheese slices, with sides slightly overlapping, at bottom edge of pastry; top with pork.
• Brush egg onto all uncovered parts of pastry. Roll up pastry tightly around pork, starting at bottom edge; press seams together to seal.
• Place, seam side down, on parchment-covered baking sheet. Brush evenly with remaining egg wash.
• Bake 25 min. or until pork is done (145°F). Remove pork from oven. Let stand 3 min. before serving.

APPLE-STUFFED PORK WELLINGTON

Steps:

• Pat pork dry with paper towels; season all over with salt and pepper. Sprinkle with coriander; rub onto pork.
• Heat a large skillet over medium-high. Swirl in oil, add pork, and cook until browned on all sides, 3 to 4 minutes a side. Transfer to a plate; let cool completely. Pour wine into skillet, bring to a simmer, and cook, scraping up browned bits from bottom, until reduced to about 1 tablespoon, 2 minutes. Let cool completely.
• Melt butter in a large skillet over medium. Add cut apples and cook, tossing occasionally, until softened and liquid has evaporated, about 7 minutes. Let cool completely.
• In a small bowl, combine mustard, horseradish, chopped sage, and wine sauce. Reserve 1/4 cup of mixture, then brush remainder over surface of pork. Make a 2-inch-deep slit lengthwise all the way across top of loin; stuff with cooked apples.
• Roll out one disk of dough on a lightly floured surface to a rectangle about 1 inch wider all around than pork. Place on a parchment-lined baking sheet. Center pork on dough; brush edges of dough with water. Roll out remaining disk of dough to a rectangle large enough to drape over pork with enough dough remaining for a border. Drape over pork; trim top and bottom doughs to a 3/4-inch border. Press and crimp edges with the floured tines of a fork to seal.
• Preheat oven to 400 degrees. From dough scraps, cut two 12-inch-long, 3/4-inch-wide pieces. Arrange crisscrossed on top dough layer. Refrigerate 30 minutes. Brush egg wash over entire surface, then cut a few small vents in top of dough.
• Bake 20 minutes; reduce temperature to 350 degrees and bake until pastry is golden and a thermometer inserted in middle of pork registers 138 degrees, about 5 minutes more. Let stand 30 minutes. Serve, garnished with crabapples, small apples, bay leaves, and sage sprigs, with reserved mustard mixture.

PORK WELLINGTON

Steps:

• Slice roast in half horizontally; sprinkle with salt and pepper. In a skillet over low heat, cook roast and two garlic cloves in 3 tablespoons oil for 20 minutes, turning to brown all sides., Meanwhile, in another skillet, cook spinach and mushrooms in remaining oil for 3-4 minutes or until tender. Add remaining garlic; cook 1 minute longer. Drain well. Remove from the heat; stir in cheese. , Place breadsticks 1/2 in. apart in a greased 15x10x1-in. baking pan, stretching dough slightly so each breadstick is about 13 in. long. Lay one roast half in the center of the dough. Spread spinach filling evenly over roast. Top with other half of roast. Bring ends of a breadstick to the top of the roast, twisting and pinching to seal. Repeat with each breadstick. , Bake at 350° for 20-35 minutes or until thermometer reads 145°. Let stand for 10 minutes before slicing.

PORK WELLINGTON

Steps:

• Make Mushroom pate' by.
• pulsing mushrooms in food processor until fairly fine (a few chunks here and there are OK.
• Combine in skillet with next 7 ingredients.
• Bring to low boil, stir and simmer until reduced to a wet paste.
• While pate simmers, season and truss meat with the narrow end of one tender next to the thick end of the other (just like they come in the package).
• Season with Savory Roast Rub, or any other savory seasoning of your choice.
• Combine 1 whole egg with 2 Tbs water and whisk to make egg wash.
• Seam the two packs of puff pastry together by brushing one edge of one package, overlapping the second package by about an inch, pressing the two together gently, then painting the seam again.
• Spread 1/2 of the cooled mushroom pate' thickly over the middle 1/2 of the puff pastry.
• Lay pork on top of pate'.
• Spread other half of pate' over top of pork.
• Pull sides of pastry up to cover all.
• Paint edges and ends with egg wash and crimp to seal, then paint again.
• Make 4 0r 5 2"vent slits across top.
• Brush with melted butter.
• Bake uncovered in preheated 350* oven on middle rack or above for approximately 45 minutes to an internal temp of 130*.
• Rest uncovered 20 minutes, slice in 1" slices.
• Serve with beef or veal cream demiglace.

PORK WELLINGTON WITH CHERRY PORT SAUCE

Steps:

• For the pork wellington: Preheat the oven to 400 degrees F.
• In a large skillet, heat the canola oil over medium-high heat. Add the onions, season with salt and pepper and cook until the onions are soft and translucent, about 5 minutes. Remove from the heat and stir in the thyme leaves.
• Break up the cornbread in a bowl, add the onion-thyme mixture and stir to combine. Set aside.
• Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Sprinkle the pork with salt and pepper. Sear the pork, turning as needed, until golden brown all around, 3 to 4 minutes. Transfer to a plate and let cool completely. Reserve the skillet to make the sauce.
• Spray a baking sheet with nonstick cooking spray.
• On a cutting board, lay out the ham slices, overlapping them to create a rectangle about 12 inches long. Rub the tenderloin completely with the mustard and place over the ham slices. Wrap the ham over the tenderloin to seal in the mustard.
• Lay out the puff pastry sheet on a floured surface and roll out to a rectangle with the long sides 2 inches longer than the pork tenderloin. Spread the cornbread mixture around the pastry sheet, leaving about a 1-inch border all the way around. Place the wrapped tenderloin along one of the long sides of the pastry. Roll the tenderloin up in the pastry, making sure it's completely wrapped. Fold in the pastry ends, brush with the beaten egg and tuck in. Place the wrapped pork on the prepared baking sheet with the seam on the bottom and brush liberally with the beaten egg.
• Bake until the crust is golden brown and the tenderloin registers an internal temperature of 140 degrees F on an instant-read thermometer, 25 to 35 minutes. Let rest for 10 minutes, then slice and serve.
• For the cherry port sauce: In the same skillet you seared the pork, melt 1 tablespoon of the butter over medium heat, add the shallot and cook, stirring, for 30 seconds. Add the cherries, broth, port and honey. Increase the heat to high and simmer, stirring often, until the sauce is reduced to a glaze, about 10 minutes. Whisk in the remaining 1 tablespoon butter. Season with salt and pepper.

PORK TENDERLOIN STUFFED WELLINGTON

Steps:

• 1. Preheat the oven to 350°F. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Add the spinach and sauté for a couple of minutes until the moisture evaporates. Remove from heat and let cool.
• 2. Cut through the pork tenderloin lengthwise to within ½-inch of cutting all the way through. Open up the pork like a book and pound out each side until it's about ¼-inch thick. Distribute the spinach and onion mix along with the feta over the tenderloin and salt and pepper to taste.
• 3. Roll the tenderloin back together, and then wrap the tenderloin with the prosciutto. Once wrapped with the prosciutto, unfold your puff pastry on a flowered countertop and roll your tenderloin around it. Brush on an egg wash.
• 4. It is now ready for the oven. I would suggest using a pan with grate on it, that allows for dripping into the pan without getting the bottom of your tenderloin soggy. Roast the pork until a thermometer inserted into thickest part registers 150°F, about 35 minutes.
• 5. Many times pork tenderloin's come in a package of two tenderloins. If this is the case, I always just make two of these, they taste great the next day also.

DECONSTRUCTED PORK WELLINGTON

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle some flour on the countertop and unroll the puff pastry. With a rolling pin, roll out the puff pastry slightly, so it is large enough to cut out 6 circles with a 3-inch ring cutter. Cut out 6 circles and place them on a baking sheet. Bake the circles until they're puffy and golden.
• For the pork: Increase the oven temperature to 375 degrees F.
• In a bowl, mix together the mustard and pepper. Coat the pork in the mixture. Season with salt.
• Heat the oil in a large, oven-proof skillet over medium-high heat. Sear the pork until browned on all sides, adding more oil if necessary. Transfer the skillet to the oven and roast until cooked through, 8 to 10 minutes. Remove the pork from the skillet and keep warm.
• For the sauce: Place the same skillet used for the pork over medium heat, add the chicken stock and apple juice and cook, scraping up any browned bit from the bottom of the skillet. Stir in the fig jam and let simmer 2 minutes. Stir in the butter and cook 1 more minute. Taste and season with salt and pepper. Keep the sauce warm.
• For the mushrooms: In a second skillet (or the cleaned out skillet from the pork), heat the butter and oil over medium heat. Add the onion, shallot and garlic and saute for 5 minutes. Stir in the mushrooms and cook, stirring occasionally, until tender, 6 to 8 minutes. Season with salt and pepper.
• To serve: Slice the pork into 1-inch-thick medallions. Place a puff pastry circle on each plate, then top with a circle of mushrooms and a slice of pork. Spoon some sauce over the top and garnish with a small sprig of parsley.

PORK & CHESTNUT WELLINGTON

Steps:

• Heat the oil in a frying pan over a high heat, then season the pork loin and sear until well browned all over - use tongs to sear the ends. Set aside on a board and leave to cool. Reduce the heat, add the butter to the pan and cook the onion for 10 mins until golden. Leave to cool.
• Meanwhile, tip the chicken, mushroom powder, a little salt and the truffle oil, if using, into a food processor. Blitz to a coarse paste. Scrape down the sides and pulse in the whole beaten egg until fully incorporated. Drizzle in the cream, then add the chestnuts, fried onions, sage and a grinding of black pepper. Pulse again to bring everything together - the mixture should resemble a coarse mousse or pâté.
• Lay a large sheet of baking parchment on your work surface, and arrange the pancetta rashers on top in two rows, slightly overlapping each other so they create a rectangle that's large enough to wrap around the pork. Spoon the chicken mousse into the middle of the rectangle, and spread with a palette knife or spatula so it covers the pancetta. Lay the cooled pork in the middle. Use the parchment to help you draw the mousse-coated pancetta around the pork, then twist the ends like a Christmas cracker. Transfer to the fridge and chill for 1 hr.
• Roll the pastry out on a lightly floured surface to a 35 x 30cm rectangle. Trim the edges to neaten (you can reserve the trimmings to make decorations later, if you like), then lightly brush all over with some of the egg yolk glaze. Carefully unwrap the pork from the baking parchment, and lay in the middle of the pastry rectangle. Fold the shorter edges of the pastry over the pork, then roll the whole thing up to encase the pork tightly. Line a baking tray with baking parchment. Put the wellington, seam-side down, on the tray. Chill for at least 30 mins. Will keep chilled for up to 24 hours.
• Heat the oven to 200C/180C fan/ gas 6 with a baking tray inside. Re-roll the pastry trimmings and cut out pastry leaves, if you like. Unwrap the wellington and brush all over with more of the glaze, score the pastry lightly with a sharp knife, and decorate with the leaves, if using. Brush the leaves with the remaining glaze, then sprinkle with sea salt flakes. Carefully transfer to the hot tray in the oven, along with the baking parchment, and bake for 1 hr until the pastry is golden and the pork is just cooked through. If the pastry starts to get too dark, cover with foil. The pork is cooked when a cooking thermometer reads 65C. Leave to rest for at least 10 mins, then serve in thick slices with mushroom sauce and roast potatoes (see 'goes well with' below).

CHEF NINO'S PORK WELLINGTON RECIPE

Steps:

• Preheat oven to 375 degrees. Season tenderloins with Adrenaline Seasoning. Cut the bread loaves to the length of each tenderloin. Remove the soft interior of the bread, leaving a shell so that it does not get soggy. Place each tenderloin inside a hollowed out loaf. Distribute rosemary and sage under and on top of each tenderloin. Place a garlic clove on top of each tenderloin. Wrap the loaves with bacon slices, lapping over each slice. sprinkle with seasonings and tie with clean kitchen string. Arrange the loaves in a roasting pan. Reduce the heat to 350 degrees and bake the tenderloin loaves for 45 minutes to 1 hour or until cooked to internal temp of 165 degrees. Take out and let rest for 15 minutes. Cut each loaf into slices to serve. Varation: Use 1 can Lucky apple pie filling and stuff in tenderloin and wrap. DO NOT USE HERBS WITH THIS TO SEASON

PORK AND LEEK WELLINGTON WITH PORT SAUCE

Steps:

• Preheat oven to 425°F (220°C).
• Heat oil in skillet over medium heat. Add prosciutto and leeks and sauté for 3 minutes or until leeks are softened. Stir in mustard, cream and thyme. Bring to boil and boil until mixture is thick, about 1 minute.
• Roll out half of puff pastry into a 10 x 12-inch (25 x 30-cm) rectangle. Spread leek mixture over, leaving 1-inch (2.5-cm) border on all sides. Brush all exposed pastry with beaten egg. Place pork on upper third of pastry tucking any thin ends under. Season pork with salt and pepper. Bring short ends of pastry up over the ends of the pork. Roll pork in pastry until fully enclosed, cutting off pastry excess. Place seam-side-down on cookie sheet and prick top. Brush pastry with egg.
• Bake for 20 to 25 minutes or until golden brown.
• Place port, orange juice and stock in a skillet. Bring to boil and boil until reduced down to 1 cup (250 mL). Stir in soy sauce and cream. Bring to boil and reduce until slightly thickened.
• Slice pork into slices and drizzle with sauce.

PORK WELLINGTON

Steps:

• Trim off all silverskin (reserve tail for another use if you have it). Butterfly making a 1" deep incision down the length of each and stuff each one with half of the cheese.
• Roll prosciutto around each tenderloin.
• Sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes).
• Chill thoroughly.
• Wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet.
• Brush Wellingtons with egg wash and decorate with pastry cutouts if desired.
• Cover with plastic and chill 1 hr (up to 24 hrs).
• Bake at 400°F in lower third of oven for 30-35 minutes until golden brown. (You can brush with more egg wash again before you put them in the oven)
• Let rest 5 minutes before slicing. (Throw away the ends when slicing, it's mostly dough).

PORK WELLINGTON

Steps:

• 1. Preheat oven to 425 FILLING: Heat oil in medium skillet over medium heat. Add onion and garlic, cook until softened but not browned, about 6-7 minutes. Add spinach, salt and pepper. Cook until spinach is wilted and liquid evaporates 3-5 minutes, drain if needed. *Extra liquid will make the pastry soggy.
• 2. PORK: Mix together rosemary, salt and pepper. Rub all over pork.
• 3. Open pastry sheet on lightly floured surface. Roll out to at least 12" in length. Spoon spinach mixture into a 3" wide strip down the center of the dough, lengthwise. Place pork on top of strip. Quickly wrap pork with dough and fold short sides under - seam side down. Make 3 diagonal slashes with a sharp knife across the top through the dough.
• 4. In a small bowl beat together egg and water slightly to create egg wash. Brush over pastry to cover. Place the wrapped pork on an ungreased, rimmed baking sheet (jelly roll style works well) Bake 35-40 minutes to an internal temp of 140. The pastry should be golden brown. If the pastry browns too quickly, cover loosely with foil to complete cooking time.
• 5. Transfer to wire rack to rest about 10 minutes. I use 2 spatulas to move the tenderloin to a rack, this helps keep the pastry from breaking apart. Slice and enjoy.

PORK WELLINGTON WITH GREENS AND GRAPES

Steps:

• Preheat the oven to 375 degrees F. Combine 1 tablespoon each olive oil and mustard, 1 teaspoon herbs, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; rub all over the pork.
• Line a baking sheet with parchment paper. Unroll the crescent dough onto a work surface (do not separate along the perforations). Arrange half of the Gruyere lengthwise down the center; lay the pork on top and wrap to enclose, pressing to seal. Transfer to the prepared baking sheet, seam-side down. Bake until golden and a thermometer inserted into the center reaches 145 degrees F, about 25 minutes. Let rest 5 minutes.
• Meanwhile, combine the shallot, vinegar and the remaining 1/2 tablespoon mustard and 1 teaspoon herbs in a large bowl. Slowly whisk in the remaining 3 tablespoons olive oil until emulsified; season with salt and pepper. Add the greens, grapes and the remaining Gruyere; toss. Slice the pork and serve with the salad.

PORK WELLINGTON

Steps:

• Heat a large frying pan and drizel with oil. Brown pork on all sides. Let aside to cool. Next cook the onions, garlic, mushrooms and apple until apple is soft. Add cream and then set aside to cool. Mix the cheese into the pastry and roll out. Put the mushroom mixture into the middle of the pastry and add the pork. Use egg wash on other sides of pastry and seal around meat. Put into oven for 20 mins.