Sage And Porcini Stuffed Pork Tenderloin Wellington

This sage and porcini stuffed pork tenderloin wellington recipe is a real showstopper of a dish and the perfect dinner party recipe. Sautéed porcini mushrooms and sage stuffed in a pork tenderloin, then wrapped in prosciutto and puff pastry, and served with a creamy mustard sauce? Simply divine! You can also prep, bake, and serve it in just over an hour if you get all your ducks in a row first. Slice it up and serve with some fresh greens, crispy roast potatoes, and a glass of red wine. It is definitely a recipe to whip out for a fancy dinner party; it looks impressive on the plate, but is suitable even for beginner cooks, and is deeply satisfying to eat.

Best Pork Wellington Recipe

This pork tenderloin in puff pastry is succulent and tender with the salty tang of prosciutto and the rich depth of the mushrooms. It is best to use a mix of dried and fresh mushrooms, and dried porcini, in particular, will add some real umami flavour. I developed this pork tenderloin recipe when I realised that beef doesn't agree with me so much anymore, but I still wanted to eat wellington. This pork tenderloin wellington recipe is a delicious alternative and also a lot cheaper to make.

Rather than surround the pork with a mushroom duxelles and a pancake like a traditional wellington, we stuff them into a slit made in the tenderloin. It makes the process less messy and helps keep the moisture in. Soggy pastry is often a concern with Wellington recipes, and this definitely alleviates that worry!

Pork Wellington does work better as a winter or cold-weather recipe, and it seems quite festive too, so I tend to make it most at Christmas time. It would even make a great alternative to turkey for Christmas dinner or Thanksgiving if you're not in the mood for it! It is easy to double up as well and make twice the quantity, serving more people.

Did you know that the Wellington recipe was created in celebration of the first Duke of Wellington's victory with the British army at the Battle of Waterloo in 1815?

Pork Tenderloin Wellington Ingredient Notes

The ingredients for this pork tenderloin wellington are simple and easy to get hold of; nothing too obscure or hard to find. I do recommend using store-bought puff pastry that is ready rolled, as this makes life much easier. In the US, puff pastry sheets come folded, and I've noticed they can crack a bit when you unfold them. And we need it pliable, but still cold. If you have time, take it out of the fridge, unfold it to flatten it, and then put it back in the fridge until you're ready to use it. In the UK, it comes rolled up, so this isn't an issue.

Pork tenderloin is also known as pork fillet, depending on where you are. But it's a long, thin cut of pork and much more reasonably priced than beef fillet/tenderloin.

See recipe card for quantities.

Make the mushroom filling

Get everything ready before you begin making this pork tenderloin wellington, as there are quite a few steps, and it will make things easier if you are prepared!

Soak the porcini mushrooms in boiling water for 10-15 mins (and keep the water).

Sauté the fresh mushrooms and shallot until cooked, then add the rehydrated porcini. Keep the heat on medium/low until all the moisture evaporates. We don't want soggy pastry, so no damp ingredients. This might take a further 5-10 minutes.

Now transfer to a bowl and cool completely (in the fridge/freezer if necessary). Set the pan aside, but don’t clean it as we will reuse it for the sauce.

Assemble the Pork Wellington

Take the pork tenderloin and trim off any silverskin.

Make a slit all the way down the middle of the pork tenderloin, lengthwise, with a knife, but be careful not to cut all the way through. Season all over with salt and pepper.

Now, carefully stuff the cooled mushroom filling into the slit in the pork and reform it. It can help to wrap it in cling film and put it back in the fridge to help it keep its shape while getting the pastry ready.

Roll or unfold the pastry out into a rectangular shape that is big enough to fit the stuffed pork tenderloin inside and wrap around it. It needs to be pliable, but you always want to keep puff pastry cold, or it can tear.

Score a crisscross pattern on the pastry lightly with a knife, and then flip over and place onto a baking tray. Layer the prosciutto slices directly on the puff pastry.

Place the stuffed pork tenderloin lengthwise onto the prosciutto and puff pastry. Lift up each long side around the loin, pressing together the edges and brushing seams with egg wash. This is a bit tricky, so take care. Then roll the 2 short sides up and press them together to form a parcel, tucking in the sides and sealing with more egg wash, trimming any excess.

Gently roll the pork tenderloin wellington over so that the seam side is on the bottom and the criss-cross pattern is on top, and brush all over with egg wash.

How to bake

Preheat the oven to 400°F / 200°C. We need a hot oven for puff pastry! Do not use the fan/convection setting, as this blows hot air around and will make the pastry cook unevenly.

Bake the pork tenderloin wellington in the preheated oven for 20 minutes until golden brown all over. Remove carefully to a cooling rack for a further 10 minutes. Don't skip this resting time!

The pork will be perfectly done and tender. If you want to double-check, insert a meat thermometer into the thickest part of the meat (so not the edges, the centre of the pork tenderloin) to measure the internal temperature, which should be 145°F or 63°C.

Whilst it is resting, make the sauce for pork wellington.

Make the easy pan sauce

Heat the same pan you used for the mushrooms and melt some butter in it before adding finely diced shallot and sautéing for 1 minute until soft.

Deglaze the pan with a splash of white wine, then add the reserved porcini broth and cream before leaving it to reduce by a third. Finally, stir in the mustard, some fresh herbs, and a squeeze of lemon juice. Season with salt and pepper.

Slice up the Wellington using a sharp knife and serve it topped with a drizzle of the mushroom cream sauce.

Wine Pairing for Pork Wellington

The richness of the buttery puff pastry and the creamy sauce need to be considered, so for white wine, try a crisp dry Riesling, or for red, go for a Pinot Noir.

Expert Tips

1. Don't let the puff pastry become too warm, or it will be difficult to handle and can tear. Keep it flat in the fridge until you need it.
2. The mushroom filling needs to be cooked down until its moisture is all evaporated, or it will cause soggy pastry.
3. It's essential to leave this pork tenderloin wellington to rest before serving. This lets the juices reabsorb into the meat.

Equipment

It is best to rest the pork tenderloin wellington on a cooling rack to let air get all around the puff pastry and prevent it from going soggy.

Storage

I recommend eating this pork wellington immediately; it will keep in the fridge for 2-3 days, but the puff pastry will likely lose its crunch.

These ingredients don't stand up well to freezing.

Recipe

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.