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A twist on a classic showstopper, but made with tender and affordable pork fillet, sautéed mushrooms and spinach, encased with prosciutto ham slices and delicious butter pastry, served with an indulgent, creamy herb sauce.
A great centrepiece for special meal occasions.
Ingredients
2 x 450g lean pork fillet, trimmed
2 teaspoons oil
30g butter
1 small onion, peeled and finely chopped
300g mushrooms, cleaned and finely chopped
3 teaspoons freshly chopped thyme leaves or 2 teaspoons dried thyme leaves
100g fresh spinach leaves
8 slices prosciutto ham slices or similar
50g chicken liver or mushroom pâté, optional
For the pastry
Flour, for dusting
1 x 500g pack puff pastry
1 beaten egg, to glaze
For the herb sauce
200ml double cream
100ml hot vegetable or chicken stock
3 tablespoons freshly chopped herbs (thyme, parsley)
Method
Step 1
Season the pork fillets all over. Heat the oil in a large non-stick pan over moderate heat and brown the fillets lightly all over for 2 minutes. Remove and set aside to cool completely.
Step 2
In the same pan heat the butter and cook the onion and mushrooms for 10-15 minutes over a low heat until soft, stirring occasionally. Remove from the heat, stir through the herbs. Season, transfer to a bowl and set aside to cool.
Step 3
In the same frying pan pan add the spinach and cook for 1-2 minutes until wilted. Cool and squeeze any excess water from the spinach and chop finely using kitchen scissors or a sharp knife. Transfer to a small bowl and set aside.
Step 4
On a clean chopping board, overlap two large squares of cling film. Lay the prosciutto slices onto the cling film in rows, vertically, slightly overlapping. Carefully spread the pâté mixture over the prosciutto. Position the pork fillets on top horizontally. Spoon the mushroom mixture into the gaps.
Step 5
Use the cling film as a guide and roll the prosciutto around the fillet mixture into a sausage shape, twisting the ends of cling film to tighten.
Step 6
Pop in the fridge while you roll out the pastry.
Step 7
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 foil or baking parchment lined baking tray. Roll out the remaining pastry to about 28 x 36cm, and 2mm thick.
Step 8
Carefully unroll the fillets from the cling film and sit it in the centre of the smaller strip of pastry. Brush the pastry’s edges all over with the beaten egg.
Step 9
Using a rolling pin, lift and position the larger pastry piece over the fillets, pressing well into the sides. Trim the excess pastry, leaving about a 4cm rim. Seal or crimp the pastry edges.
Step 10
If preferred, decorate the top of the wellington with any excess pastry. Chill for at least 30 mins or up to 24 hrs, if time allows.
Step 11
Heat the oven to 200°C, 180°C fan, Gas Mark 6. Brush the wellington with a little more beaten egg and cook for 35-40 mins until golden – the pork will be just pink in the middle. Allow to stand for 10 mins.
Step 12
Meanwhile, to make the sauce, in a medium pan heat the cream and stock to a gently to the boil, remove from the heat and add the herbs. Season and stir well.
Step 13
Carve the wellington into thick slices and serve with the sauce and seasonal vegetables.
Each serving provides
Based on pork fillet
Energy
2979kj
716kcal
35%
Fat
52.3g
75%
Saturates
25.9g
130%
Sugars
3g
3%
Salt
2.33g
39%
% of an adult's Reference intake
Typical energy values per 100g: 958kJ,230kcal,16.8g fat,8.3g saturates
Each serving provides: 31.8g Protein,28g Carbohydrate,3.7g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Season the pork fillets all over. Heat the oil in a large non-stick pan over moderate heat and brown the fillets lightly all over for 2 minutes. Remove and set aside to cool completely.
Step 2
In the same pan heat the butter and cook the onion and mushrooms for 10-15 minutes over a low heat until soft, stirring occasionally. Remove from the heat, stir through the herbs. Season, transfer to a bowl and set aside to cool.
Step 3
In the same frying pan pan add the spinach and cook for 1-2 minutes until wilted. Cool and squeeze any excess water from the spinach and chop finely using kitchen scissors or a sharp knife. Transfer to a small bowl and set aside.
Step 4
On a clean chopping board, overlap two large squares of cling film. Lay the prosciutto slices onto the cling film in rows, vertically, slightly overlapping. Carefully spread the pâté mixture over the prosciutto. Position the pork fillets on top horizontally. Spoon the mushroom mixture into the gaps.
Step 5
Use the cling film as a guide and roll the prosciutto around the fillet mixture into a sausage shape, twisting the ends of cling film to tighten.
Step 6
Pop in the fridge while you roll out the pastry.
Step 7
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 foil or baking parchment lined baking tray. Roll out the remaining pastry to about 28 x 36cm, and 2mm thick.
Step 8
Carefully unroll the fillets from the cling film and sit it in the centre of the smaller strip of pastry. Brush the pastry’s edges all over with the beaten egg.
Step 9
Using a rolling pin, lift and position the larger pastry piece over the fillets, pressing well into the sides. Trim the excess pastry, leaving about a 4cm rim. Seal or crimp the pastry edges.
Step 10
If preferred, decorate the top of the wellington with any excess pastry. Chill for at least 30 mins or up to 24 hrs, if time allows.
Step 11
Heat the oven to 200°C, 180°C fan, Gas Mark 6. Brush the wellington with a little more beaten egg and cook for 35-40 mins until golden – the pork will be just pink in the middle. Allow to stand for 10 mins.
Step 12
Meanwhile, to make the sauce, in a medium pan heat the cream and stock to a gently to the boil, remove from the heat and add the herbs. Season and stir well.
Step 13
Carve the wellington into thick slices and serve with the sauce and seasonal vegetables.
Pork Wellington
Ingredients
- 2 x 450g lean pork fillet, trimmed
- 2 teaspoons oil
- 30g butter
- 1 small onion, peeled and finely chopped
- 300g mushrooms, cleaned and finely chopped
- 3 teaspoons freshly chopped thyme leaves or 2 teaspoons dried thyme leaves
- 100g fresh spinach leaves
- 8 slices prosciutto ham slices or similar
- 50g chicken liver or mushroom pâté, optional
For the pastry
- Flour, for dusting
- 1 x 500g pack puff pastry
- 1 beaten egg, to glaze
For the herb sauce
- 200ml double cream
- 100ml hot vegetable or chicken stock
- 3 tablespoons freshly chopped herbs (thyme, parsley)
Each serving provides
Based on pork fillet
Energy |
2979kj 716kcal |
35% |
Fat |
52.3g |
75% |
Saturates |
25.9g |
130% |
Sugars |
3g |
3% |
Salt |
2.33g |
39% |
% of an adult's Reference intake
Typical energy values per 100g: 958kJ,230kcal,16.8g fat,8.3g saturates
Each serving provides: 31.8g Protein,28g Carbohydrate,3.7g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Season the pork fillets all over. Heat the oil in a large non-stick pan over moderate heat and brown the fillets lightly all over for 2 minutes. Remove and set aside to cool completely.
Step 2
In the same pan heat the butter and cook the onion and mushrooms for 10-15 minutes over a low heat until soft, stirring occasionally. Remove from the heat, stir through the herbs. Season, transfer to a bowl and set aside to cool.
Step 3
In the same frying pan pan add the spinach and cook for 1-2 minutes until wilted. Cool and squeeze any excess water from the spinach and chop finely using kitchen scissors or a sharp knife. Transfer to a small bowl and set aside.
Step 4
On a clean chopping board, overlap two large squares of cling film. Lay the prosciutto slices onto the cling film in rows, vertically, slightly overlapping. Carefully spread the pâté mixture over the prosciutto. Position the pork fillets on top horizontally. Spoon the mushroom mixture into the gaps.
Step 5
Use the cling film as a guide and roll the prosciutto around the fillet mixture into a sausage shape, twisting the ends of cling film to tighten.
Step 6
Pop in the fridge while you roll out the pastry.
Step 7
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 foil or baking parchment lined baking tray. Roll out the remaining pastry to about 28 x 36cm, and 2mm thick.
Step 8
Carefully unroll the fillets from the cling film and sit it in the centre of the smaller strip of pastry. Brush the pastry’s edges all over with the beaten egg.
Step 9
Using a rolling pin, lift and position the larger pastry piece over the fillets, pressing well into the sides. Trim the excess pastry, leaving about a 4cm rim. Seal or crimp the pastry edges.
Step 10
If preferred, decorate the top of the wellington with any excess pastry. Chill for at least 30 mins or up to 24 hrs, if time allows.
Step 11
Heat the oven to 200°C, 180°C fan, Gas Mark 6. Brush the wellington with a little more beaten egg and cook for 35-40 mins until golden – the pork will be just pink in the middle. Allow to stand for 10 mins.
Step 12
Meanwhile, to make the sauce, in a medium pan heat the cream and stock to a gently to the boil, remove from the heat and add the herbs. Season and stir well.
Step 13
Carve the wellington into thick slices and serve with the sauce and seasonal vegetables.
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