Sautéed mushrooms and sage stuffed in a pork loin and then wrapped in prosciutto and puff pastry and served with a creamy mustard sauce? Simply divine! This pork wellington recipe is perfect for a Sunday lunch or special occasion, it's a real showstopper of a dish. You can also prep, bake and serve it under an hour if you get all your ducks in a row first.
Pork Wellington recipe ingredients (serves 4)
1 pork tenderloin
1 sheet frozen puff pastry, thawed
1 shallot, finely diced
1 tbsp chopped sage
4 fresh chestnut mushrooms, finely diced
3 dried porcini mushrooms, finely diced
4 slices prosciutto
Salt & pepper
Mustard cream pan sauce
1 Shallot finely diced
30 ml Double cream
100 ml White wine
Tblsp Dijon Mustard
75 ml Stock or mushroom water
Soak the porcini mushrooms in boiling water for 10-15 mins (and keep the water). Sautée the fresh mushrooms and shallot until cooked before adding the porcini, and then keep the heat on medium/low until all the moisture evaporates. We don't want soggy pastry, so no damp ingredients. 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.
Take the trimmed pork loin and make a slit all the way down the middle lengthwise with a knife being careful not to cut all the way through. Now stuff the slit with the cooled mushroom filling and reform it into a together. I wrapped it in clingfilm and popped it back in the fridge to help it keep it's shape whilst I got the pastry ready.
Roll the pastry out into a rectangular shape big enough to fit the pork loin and join up around it. 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 pastry.
Place the stuffed pork loin lengthways onto the proscuitto and 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 it over so that the seam is on the bottom and re-score the pattern with the knife if needed and brush all over with egg wash.
Bake at 425F (or 220C/220C depends on oven) for 20 minutes until golden, then remove to a cooling rack for 15 minutes. The pork will be perfectly done and tender.
Whilst it is resting, you can make the sauce. Heat the same pan you used for the mushrooms and melt some butter in it before adding diced shallot and sautéing for 1 minute until soft. Deglaze with the white wine, then add the reserved porcini broth and cream before leaving it to reduce by 1/3 and stirring in the mustard.
Slice up the wellington and serve with some crispy roast potatoes and green beans and drizzle in the mushroom cream sauce. We drank a delicious Sonoma Coast Pinot Noir from Stewart Cellars that we bought when we visited them in Napa. It all disappeared too fast, as it always does.