Pork Tenderloin Wellington

I made this for Christmas Eve dinner with friends and it came out lovely. I wanted a pork based version of the classic Beef Wellington; surprisingly I didn’t find any clear examples of a Pork Wellington that used a traditional duxelle in my searches. So I combined a bit of this and a smidge from that for something that came out looking impressive and was really flavorful to boot.

[Pork Wellington]

Pork Wellington with roasted potatoes and cinnamon braised carrots.

Pork Tenderloin Wellington
Servings: 10-12
Prep time: 1.5 hours
Total time: 2.5 hours


  • 1 lb. white button mushrooms, cleaned and quartered
  • 3 shallots, skins removed, quartered
  • 3 Tbsp. unsalted butter
  • 2 Tbsp. peanut oil
  • kosher salt and cracked black pepper
  • 1/2 tsp. fresh thyme
  • 1/4 cup Chardonney
  • 1 whole egg
  • 2 pork tenderloins, approx. 1 lb. each, silver skin and excess fat removed
  • 6-8 slices prosciutto ham
  • all-purpose flour
  • 1 sheet puff pastry, thawed if frozen
  • 1 Tbsp. whole-grain mustard


  1. Make mushroom duxelles – a finely chopped mixture of mushrooms, shallots and herbs
    1. Place shallots in the bowl of a food processor and pulse in 2-second pulses until broken down into smaller pieces. Scrape the sides of the bowl.
    2. Add half the mushrooms, processor for 5 2-second pulses. Scrape bowl and add remaining mushrooms. Processor once for for 5 2-second pulse. Scrape bowl, making sure there are no pieces of mushroom larger than 1/4″ cube remaining.
    3. Heat butter and oil in a non-stick electric skillet set to 325°F. When butter stops foaming add mushroom-shallot mixture and spread into a consistently thick layer. Sprinkle with a pinch of salt and several grinds of pepper. Cook for 5 minutes.
    4. Redistribute the mushroom mixture within the pan, once again ending up in a consistently thick layer. Cook for another 5 minutes. Repeat this twice more for a total of 20 minutes.
    5. Add the fresh thyme and wine to the mushrooms. Stir to combine and spread across the pan. Cook until the wine has evaporated, 3-4 minutes. Taste for seasoning, adjust as desired.
    6. Turn off the skillet and allow the duxelle to cool to room temp. If making in advance transfer to a storage container and refrigerate for up to 3 days. Be sure to bring it to room temperature before continuing if you made it ahead.
  2. Preheat oven to 400°F. Line a half sheet pan with parchment.
  3. If using frozen puff pastry take 1 sheet out of the freezer to thaw.
  4. Beat the egg with about a tablespoon of water and set aside.
  5. Season the tenderloins with salt and pepper. Lay the pieces next to each other head to tail, so when laid back together they are the same size at the ends. Set aside.
  6. Lay a piece of parchment paper on the counter. Arrange the prosciutto slices in the center of the paper, shingling them so that you create a solid layer that is as long as your pork tenderloin. Place a second piece of parchment on top of the ham and use a rolling ping to press the ham into a “single” piece.
  7. Spread the mushroom mixture over the ham in an even layer, leaving about 1″ around the edges clear. Place the tenderloin in the center. Wrap the prosciutto around the tenderloin to create a single cylinder. Set aside.
  8. Sprinkle the counter with flour and roll the puff pastry out into a 15″x18″ rectangle. Use a brush to spread the mustard in the center of pastry, leaving about a 1/2″ border untouched. Place the tenderloin cylinder in the center of the mustard coated pastry.
  9. Brush the 1/2″ border of the pastry with the beaten egg. Roll the pastry around the tenderloin, folding the long edges over the seam (trim if they overlap more than 2″). Turn the pastry wrapped tenderloin over so the seam is on the bottom. Place on the parchment lined half sheet pan.
  10. Brush the entire pastry with the beaten egg. Bake for 35 to 40 minutes, rotating once. Remove once pork reaches 140°F on an instant read thermometer.
  11. Allow wellington to rest for at least 10 minutes before slicing and serving.

Pork Wellington fresh from the oven

Pork Wellington fresh from the oven

I highly recommend making the duxelle in advance. It changes the prep time on the day you want to serve the pork wellington from 90 minutes to less than 30.

You can return the pork to the fridge at several points if you are multi-tasking. Steps 6 and 8 are likely candidates, as is step 9 if you like. While I haven’t tried it several recipes suggested that the entire wellington could be assembled up to 3 days in advance, covered and chilled.

If the puff pastry seems to be getting too soft stick it back in the fridge to firm up. This is more likely to be a problem with homemade puff pastry than store bought.

I referenced recipes from Alton Brown via CBS News, CharBroil, The Black Peppercorn and Emeril Lagasse (via Food Network) in the making of this recipe.

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