Pork Wellington, you have heard of beef wellington, but the other day, I bought 4 pork fillets from Costco and was wondering what to use them up in, when my partner said why don’t you make Pork Wellington and so it was born. It was delicious.

Pork Wellington

Pork wellington is a wonderful dish which you can make for lunch or dinner and is a great dish to wow your guests and is very effective too. I will be completely honest and say that I didn’t make my own puff pastry, by all means, give it a go if you are brave enough, apparently it is a rewarding experience, one day I have promised myself, I will give it a go, for now though, when you get perfectly good puff pastry from the supermarkets, I really don’t see the point.

Pork Wellington

I made this pork wellington for Sunday dinner and obviously had leftovers the next day, which we had for dinner, so you easily get two full meals out of it. To my mind the pork wellington is as nice as beef wellington, just less complicated to make. You still have the thrill of will it or won’t it be cooked when you take it out the oven, but trust me, if you trust your instincts then you will have perfectly cooked pork wellington every time.

If you like this recipe then, you may want to try the strawberry ice cream for dessert or this Spicy Beef in lettuce cups for starters.

Please let me know what you think about the recipe in the comments below.

 

Enjoy and as ever if you like it, leave me a comment to let me know.

Cheers

Deon xx

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Pork Wellington

Pork wellington is pork fillet wrapped in puff pastry is a great dish to make for a dinner party or even Sunday dinner. As good as Beef wellington.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 people 1x
Scale

Ingredients

  • 2 packs of parma ham
  • 1 pork fillet
  • 2 onions finely diced
  • 10 Chestnut mushrooms finely chopped
  • 5 blocks of frozen spinach
  • 5 cloves of garlic finely diced
  • 1 tbsp Italian herbs
  • salt & Pepper
  • 1 egg beaten
  • 2 tbsp extra virgin olive oil

Instructions

  1. Heat 1 tsp of olive oil in a large pan and brown the pork fillet for 1 minute on each side, don’t cook it for longer as you will overcook it in the oven. Remove from the pan and set aside as you want it to cool down before wrapping it in the puff pastry.
  2. If you are using store bought puff pastry, I recommend that you take it out the fridge so it can come to room temperature. Take the frozen spinach out of the freezer and bring to room temperature so that it has defrosted.
  3. In a food processor add the onion, garlic and mushrooms and blitz so that it is all mixed together and in small pieces, about 5 pulses on the pulse setting will work.
  4. Add the remaining tablespoon of olive oil to the pan and fry the mushrooms, garlic, onion and spinach, adding pepper for about 5 minutes or until all the moisture has evaporated, use a slotted spoon and move to a bowl and set aside to cool. This should take about 10 minutes.
  5. Once everything has cooled, it is time to assemble the pork wellington. Preheat your oven to 180 degrees without fan.
  6. Season the pork fillet with pepper and wrap in the parma ham. Ensuring that when you wrap it you try to get the two ends to meet underneath the pork fillet. Set aside on a plate.
  7. Carefully unwrap the puff pastry and lie flat on a sheet of grease proof paper (this makes it easier to move to the tray). Take the spinach, mushroom, garlic and onion mixture and spread it out over the pastry, ensure that you leave a gap of 2cm on the two short sides and across the top, like the picture.
  8. Place the pork fillet at the bottom end (side closest to you) and the brush the 3 clear sides with the beaten egg. Once brushed with the egg, you need to roll it up as tight as you can.
  9. When you roll it up, you need to ensure that each end is tucked in, completely sealed and is completely airtight, like this picture.
  10. You should now have a pork wellington which looks like this picture. Brush the whole pork wellington with the beaten egg, carefully lift up the sheet and move it over to a flat tray.
  11. Place in the oven and bake in the oven for about 50 minutes until golden brown, check it after 40 minutes, if it is still blonde, then continue to cook for 5 – 10 minutes.
  12. Remove from the oven, leave to rest for 5 minutes, then slice open and serve with some seasonal vegetables.

Notes

And there you have it, my Pork Wellington, a wonderful treat for dinner and cheaper than a fillet of beef.

Enjoy and as ever if you like it, leave me a comment to let me know.

Cheers

Deon xx