Pork Wellington
Pork Wellington is a juicy pork loin wrapped in prosciutto, nestled in a buttery puff pastry. With delicious inclusions like fresh herbs and pepper jam, this impressive dish is perfect for your next dinner party.
If you’re entertaining this holiday season, try my Pumpkin Sourdough Bread and Crab Stuffed Mushrooms as appetizers. This Posset Recipe is perfect for dessert!
Easy Pork Wellington
This pork wellington recipe has become a favorite in my kitchen for its rich flavors and impressive presentation. The juicy pork loin, wrapped in prosciutto and pepper jam, bakes beautifully in a golden puff pastry that’s both flaky and buttery. The combination of savory and sweet makes each bite incredibly satisfying.
It’s perfect for gatherings where you want to impress without spending hours in the kitchen. My favorite part? It slices cleanly for beautiful plating every time.
Why We Love This Recipe
Incredible Depth of Flavor: The layers of prosciutto, pepper jam, and puff pastry create a complex and rich flavor profile.
Perfect for Celebrations: This recipe makes for a stunning main course for holidays and special occasions.
Easy but Elegant: While it looks sophisticated, the steps are simple enough to make this dish approachable for any home cook.
Does Beef Wellington have pork?
Traditional beef wellington does not contain pork. It typically features beef tenderloin coated with a layer of pâté or mushroom duxelles, wrapped in puff pastry.
However, variations can include different ingredients to add unique flavors, like my pork wellington recipe. It incorporates pork loin wrapped in prosciutto, giving it a twist on the classic wellington concept.
Ingredients
Pork loin: I love using pork loin because it’s lean but stays juicy when cooked properly, making it perfect for wrapping in pastry. It has a mild flavor that pairs well with the other bold ingredients.
Seasoning of choice: This is where you can get creative! Whether you use a simple salt and black pepper combo or your favorite spice blend, the seasoning adds a layer of flavor to the pork and sets the tone for the whole dish.
Prosciutto: The prosciutto not only adds a savory, salty bite but also helps keep the pork loin moist during baking. Its thin, delicate slices melt into the dish and create an extra layer of flavor.
Pepper jam: The pepper jam is a game-changer. It brings a hint of sweetness and a subtle kick of spice, balancing out the salty prosciutto and the rich pork. It’s what makes this dish stand out from a traditional Wellington.
Puff pastry: The puff pastry creates that buttery, flaky outer layer that everyone loves. It wraps all the flavors together and provides a beautiful golden crust that makes the dish look impressive and taste even better.
Egg: The beaten egg acts as a wash to give the pastry that irresistible golden, shiny finish. It’s a simple step that makes a big difference in presentation.
Fresh rosemary or thyme (optional): These fresh herbs add a pop of color and a touch of earthy, aromatic flavor when used as a garnish. They elevate the dish’s presentation and complement the flavors beautifully.
Check out the recipe card below for measurements.
How to Make Pork Wellington
I start by preheating my oven to 400°F (200°C). I season the pork loin generously with salt, black pepper, or my favorite seasoning blend.
In a skillet over medium-high heat, I sear the pork until it's golden brown on all sides, which takes about 2-3 minutes per side. Once it’s done, I transfer it to a plate and let it cool for a bit.
On a lightly floured surface, I roll out the puff pastry to make sure it’s large enough to wrap around the pork. Then, I lay the prosciutto slices evenly on top of the pastry, leaving a little space at the edges. I spread the pepper jam over the prosciutto, making sure it’s nicely coated.
Next, I place the seared pork loin in the center of the pastry. I carefully fold the puff pastry around the pork, pressing to seal the edges, and trim any excess pastry if needed.
Then I transfer the wrapped pork, seam-side down, onto a baking sheet lined with parchment paper. Using a sharp knife, I lightly score the top for a decorative touch. With a pastry brush, I coat the pastry all over with the beaten egg for a nice golden finish.
I pop the baking sheet into the oven and bake for 25-30 minutes, or until the pastry is golden brown and the pork reaches an internal temperature of 145°F (63°C). Once it’s done baking, I let it rest for about 5-10 minutes to lock in the juices before slicing.
To serve, I cut the Wellington into thick slices and, if I feel like it, garnish with a few sprigs of fresh rosemary or thyme.
Tips for the Best Pork Wellington
Use a meat thermometer. Ensure the pork reaches an internal temperature of 145°F (63°C) for perfectly cooked, juicy meat without overbaking.
Let the pork cool after searing. Cooling it slightly prevents the heat from making the pastry soggy when wrapping.
Brush with egg wash thoroughly. Apply the beaten egg evenly over the entire surface of the puff pastry to achieve a golden, glossy finish.
Seal the edges well. Ensure the pastry is sealed tightly to keep all the flavors locked in during baking.
Let the Wellington rest before slicing. Resting for 5-10 minutes allows the juices to redistribute, ensuring clean slices and juicy meat.
Recipe Variations & Substitutions
Pork Tenderloin: If you prefer a more tender cut, you can substitute pork loin with pork tenderloin. Just keep in mind that tenderloin cooks faster, so you’ll need to adjust the baking time accordingly.
Add Mushrooms: For a heartier flavor, try adding sautéed mushrooms to the layer between the pork and prosciutto. They bring an earthy richness that pairs wonderfully with the pepper jam and pork.
Bacon: Swap out the prosciutto for bacon if you’re looking for a smokier taste. Partially cook the bacon before wrapping to ensure it crisps up nicely inside the pastry.
Frequently Asked Questions
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The story behind Beef Wellington is often associated with Arthur Wellesley, the first Duke of Wellington. While he was known for his love of beef and possibly mushrooms, there’s no definitive proof that the dish was named after him.
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Yes, you can assemble the pork Wellington and refrigerate it for a few hours before baking. Just make sure to apply the egg wash right before it goes into the oven to keep the pastry crisp and golden.
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Pork Wellington pairs well with roasted vegetables, mashed potatoes, or a simple side salad. The rich flavors also go nicely with a light gravy or a red wine reduction sauce.
Pork Wellington
Ingredients
- 1 lb pork loin, trimmed
- Seasoning of choice (e.g., salt, black pepper)
- 4-5 slices prosciutto
- 1/4 cup pepper jam (adjust to taste)
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh rosemary or thyme (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Season the pork loin generously with salt, black pepper, or your preferred seasoning blend. Heat a skillet over medium-high heat, add a drizzle of oil, and sear the pork loin until golden brown on all sides, about 2-3 minutes per side. Transfer the pork to a plate and let it cool slightly.
- On a lightly floured surface, roll out the puff pastry sheet to ensure it’s large enough to wrap around the pork. Lay the slices of prosciutto evenly over the pastry, leaving a small border at the edges. Spread the pepper jam evenly over the prosciutto layer.
- Place the cooled pork loin in the center of the prepared pastry. Carefully fold the pastry around the pork, pressing to seal the edges and trimming any excess pastry as needed. Place the wrapped pork seam-side down on a parchment-lined baking sheet.
- Brush the entire surface of the puff pastry with the beaten egg for a golden finish. Lightly score the top of the pastry with a sharp knife for decoration, being careful not to cut through.
- Bake for 25-30 minutes or until the pastry is puffed and golden brown, and the pork reaches an internal temperature of 145°F (63°C).
- Let the Pork Wellington rest for 5-10 minutes before slicing. Serve thick slices, garnished with fresh rosemary or thyme if desired.
