Hooray, it’s the weekend! Hands up who else is ready for a glass of wine? It’s funny, no matter how long my week has been, getting in the kitchen and cooking some good food is always the best way for me to wind down. Tonight we are having friends over for dinner, and as the cool and autumnal weather is still with us, I am serving up one of my dinner party secret weapons: The Perfect Pork Wellington.
Pork Wellington is such a fabulous meal to serve to guests as you can do all the work in advance, then just throw it in the oven before they arrive, bringing it out to a chorus of oohs and aahs as you put your masterpiece on the table. It’s also a lot more budget-friendly than the famous Beef Wellington, as pork tenderloin is a much more affordable cut of meat, and no less delicious.
I like to keep the flavours here classic: Seared tenderloin, mushrooms sautéed with fresh herbs, smoky prosciutto and buttery puff pastry. Served with a deliciously creamy mustard sauce and green vegetables, this pork wellington is a winner every time. I find that this size cut of pork tenderloin will feed four adults as part of a meal, with a starter or dessert and sides. If you are eating it by itself or have very big appetites it may be worth doubling the recipe and making two.
As always when dealing with pork, I have to point out that as per the new(ish) regulations, pork can be cooked much the same as beef. That means it is perfectly acceptable to eat pork cooked until pink, or until the internal temperature reaches 62°C /145°F followed by a short rest. If you are worried about this at all or have picky guests, feel free to add a few minutes to the cooking time, or to check the internal temperature with a thermometer – if so, 71°C / 160°F is a good temperature to aim for.
Who else out there is cooking this weekend? What is your favourite dinner party meal? Let me know in the comments below. Take care out there and happy cooking x J.
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
- 500g pork tenderloin
- 1 Tbsp neutral oil
- 2 Tbsp butter
- 250g mushrooms, diced
- 1 red onion, finely diced
- small bunch fresh thyme, leaves only
- 50ml white wine
- 250g puff pastry
- 6 slices prosciutto or Parma ham
- 1 Tbsp mustard
- small bunch fresh sage, leaves chopped
- 1 egg, beaten
- sea salt and black pepper
for the creamy mustard sauce:
- 2 Tbsp butter
- 1 onion, very finely diced
- 2 Tbsp mustard
- 100ml chicken stock
- 100ml white wine
- 50ml cream
- 1 tsp dried thyme
- sea salt and black pepper
- Heat the oven to 220°C / 425°F / Gas 7. Remove any silver skin from the tenderloin and trim off any thin end. Season the tenderloin well on all sides with salt and pepper, then heat the oil in a large frying pan until very hot. Sear the pork on all sides, then remove from the pan and set aside.
- Turn the heat to medium and melt the butter in the frying pan. Cook the mushrooms, onion and thyme until softened and golden brown, around 8 minutes. Season with salt and pepper, then deglaze the pan with the white wine, scraping up any browned on flavour from the pan with a wooden spatula. Cook until the liquid has evaporated, then remove from the heat and set aside to cool.
- Roll out the pastry to an approx 30cmx30cm square, then lay the slices of prosciutto on top, slightly overlapping. Brush with the mustard, sprinkle with the sage leaves, then spread the mushroom and onion mixture evenly over the prosciutto. Place the pork on top of the mushrooms, then roll up the pastry, tucking the ends underneath.
- Transfer to an oven tray lined with baking paper, decorate with any pastry offcuts if you like, then brush well with the beaten egg.
- Bake in the preheated oven for 25-30 minutes until golden brown (see note).
- While the pork wellington is cooking, prepare the sauce. Heat the butter in the same frying pan that you used for the mushrooms until melted. Gently cook the onion for 5 minutes until softened, but not browned.
- Stir in the mustard and cook for 1 minute, then pour in the chicken stock and white wine. Bring to a simmer, stirring, then stir through the cream and thyme. Cook for 5 minutes until thickened slightly, then season to taste with salt and pepper. Remove from the heat, cover and keep warm.
- When the pork is cooked, remove from the oven and allow to rest for 5 minutes before cutting with a serrated knife and serving. Serve with green beans and the creamy mustard sauce.
How long you cook the pork depends on how you would like the pork done. 25-30 minutes will give you a lovely rosy pink medium-rare, which is now accepted to be safe for pork - see the USDA website for further information. If you have any concerns, or simply prefer your meat a little well done, you can cook a little longer, or until the internal temperature reads 71°C / 160° F on a digital thermometer.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 942Total Fat: 56gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 235mgSodium: 2130mgCarbohydrates: 40gFiber: 4gSugar: 6gProtein: 62g
Nutrition information is calculated automatically and isn’t always accurate.
FREQUENTLY ASKED QUESTIONS
Can I make Perfect Pork Wellington in advance?
Yes, you can prepare the dish up to the point where it is wrapped in pastry, then refrigerate for several hours. Before cooking, allow to rest at room temperature for at least half an hour and as it has been chilled, I’d suggest adding a few minutes to the cooking time and checking the internal temperature with a thermometer before serving.
Can I really cook pork so pink?
Yes, you can! Even the notoriously cautious USDA has confirmed that you can cook pork to an internal temperature of 62°C / 145°F followed by a short rest. You can find more information here. If you prefer your meat more well done, simply add a few minutes to the cooking time, and aim for an internal temperature of 71°C / 160°F.
Can I double the recipe to feed more people?
You sure can! This is a great party dish and two or three will easily fit on one oven tray. You’ll need to rope in some extra hands at the table to cut and serve though.