Make Pork Tenderloin Wellington With Easy Béarnaise Sauce (2024)

The classic beef Wellington consists of a beef tenderloin cooked in pastry, with a mixture of mushroom duxelles and pâté that sits between the meat and pastry. Our recipe is a take on that famous dish, shaped likewise, equally tasty, but with flavorful and juicy pork tenderloin instead, salty and fatty prosciutto to wrap the pork, and a mixture of mushrooms and shallots to encase the meat. A delicate and creamy béarnaise sauce accompanies this meal and adds some creaminess to balance the crunch of the pastry and the earthiness of the meat and mushrooms. As this dish is filling and hearty on its own, some roasted vegetables or a simple green salad will be enough to make it a wholesome dinner.

Although there are many stories about why the dish came to have this name, it is in fact named after the Duke of Wellington, who led the British army in the battle of Waterloo. It is said that he was a beef and mushroom enthusiast and that when he was named prime minister, this dish was made and named in his honor. What few people know is that the shape of the finished rolled pastry aims to imitate the upper part of a Wellington boot, or "wellies" as they're known in the U.K. because the duke provided waterproof boots for his entire army to keep his men dry and warm. The dish also honored such a smart decision.

We recommend using an instant-read thermometer as it will be your only tool to know the pork has reached the right temperature without having to slice the pastry. Make sure to remove the silverskin from your pork tenderloin before cooking. If you're getting your meat from the butcher, have them remove the silverskin for you.

What You'll Need to Make This Pork Wellington Recipe

A Heavy Cast Iron Skillet

A Zippy Food Processor

An Accurate Instant Read Thermometer

“Pork Wellington is a delicious and affordable dish for a special occasion. Granted, it does take a little time to assemble but the payoff is huge. This would make a beautiful main course for a fall or winter holiday meal or a special dinner.” —Joan Velush

Make Pork Tenderloin Wellington With Easy Béarnaise Sauce (4)

A Note From Our Recipe Tester

Ingredients

For the Pork:

1 pork tenderloin (1 to 1 1/2 pounds), silver skin removed
Kosher salt, to taste
Freshly ground black pepper, to taste
2 1/2 tablespoons olive oil, divided
1 pound cremini mushrooms
2 tablespoons unsalted butter
1 medium shallot, minced
1 clove garlic, minced
1 teaspoon finely chopped fresh thyme
1/4 cup white wine
10 slices prosciutto
2 to 3 tablespoons all-purpose flour
1 sheet frozen puff pastry, thawed

For Brushing:

1 large egg yolk
1 tablespoon water

For Serving:

Steps to Make It

Brown the Pork

Gather the ingredients.
Generously season the pork all over with salt and pepper.
Add 2 tablespoons of the oil to a large skillet over medium-high heat. When the oil shimmers, add the tenderloin and brown on all sides, turning with tongs to achieve even color.
Continue browning the tenderloin, frequently turning, until its internal temperature reaches 110 Fon an instant-read thermometer, 10 to 15 minutes.
Transfer the tenderloin to a plate or cutting board and let cool.

Make the Mushroom Mixture

Gather the ingredients.
Using a food processor, pulse the mushrooms into a fine texture.
In a large skillet over medium-high heat, add the butter and the remaining 1/2 tablespoon olive oil.
When the butter melts, add the shallot and sauté for 2 minutes.
Stir in the chopped mushrooms, garlic, thyme, and a generous pinch of salt. Continue to sauté until the liquid has evaporated and the mushrooms are almost dry.
Using the white wine, deglaze the pan, scraping the brown bits from the bottom of the skillet with a wooden spoon.
See Also
Traditional German Frikadellen (Burgers)
Continue cooking until the liquid has evaporated and the mushrooms are almost dry. Transfer to a plate to cool.

Assemble the Pork and Mushrooms

Place a large rectangle of plastic wrap on a work surface. Arrange 5 slightly overlapping prosciutto slices over the plastic.
Extend the prosciutto lengthwise with the remaining 5 slices to make a "blanket" of prosciutto large enough to wrap the whole tenderloin.
Evenly spread 1/2 of the mushroom mixture over the prosciutto blanket.
Lay the pork tenderloin on top of the mushroom mixture. Spread the remaining mushroom mixture over the tenderloin.
Using the plastic wrap as a guide, roll the prosciutto over the tenderloin as if you were rolling a jelly roll.
Seal the plastic wrap tightly and twist the ends to make a compact cylinder (there shouldn't be any pork or mushroom mixture visible). Refrigerate for 15 minutes.

Assemble the Pork Wellington

Position a rack in the center of the oven and heat to 400 F.
Dust a work surface with the flour. Roll the puff pastry into a 12 x 18-inch rectangle.
Beat the egg yolk with the water.
Brush the egg mixture around the pastry edge.
Remove the tenderloin from the refrigerator and unwrap.
Lay the tenderloin on the pastry.
Wrap the pastry tightly around the meat.
Fold and tuck the ends underneath the resulting bundle.
Brush the pastry with the egg wash.
Transfer the Wellington to a rimmed baking sheet, seam-side down.
Bake, rotating the pan halfway through cooking time, until the internal temperature reaches 140 F on an instant-read thermometer, about 20 minutes total. The pastry should be an even golden color. If needed, give it 3 to 5 extra minutes in the oven. Transfer the Wellington to a cutting board and let rest for 10 minutes.
Carve the roll into slices and serve with warm béarnaise sauce, if desired.

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Nutrition Facts (per serving)
434	Calories
26g	Fat
16g	Carbs
32g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	434
% Daily Value*
Total Fat 26g	34%
Saturated Fat 8g	41%
Cholesterol 173mg	58%
Sodium 2049mg	89%
Total Carbohydrate 16g	6%
Dietary Fiber 1g	5%
Total Sugars 3g
Protein 32g
Vitamin C 1mg	7%
Calcium 53mg	4%
Iron 3mg	14%
Potassium 1045mg	22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

pork
dinner
british
birthdays

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