Main Dish, Pork, Recipes

Pork Wellington

My goal, for the moment, is to clean out my freezer. Last week I used up all of the frozen chicken. Today I asked myself, what to do with a half used package of puff pastry dough that has been sitting in my freezer for, well I cannot remember how long. Solution. Find a recipe that uses puff pastry dough and have it for dinner. I know it’s a little crazy to base a whole meal on puff pastry dough, but this is one time I feel justified in doing so, since I would have had to throw it out soon anyways. So I served it with some seamed rice and called it dinner. Now what to do with an opened bottle of Chardonnay? Humm…

Pork Wellington adapted from a recipe found on


Pork Wellington:

  • 1 lb. unseasoned pork tenderloin
  • 3 tbsp. butter, divided
  • 1 (3-oz.) package mini-portabella mushrooms, stems removed and ground
  • 1 small minced shallot
  • 2 cloves garlic, minced
  • 1 tbsp. dried rosemary
  • Salt and freshly ground pepper to taste
  • 1/2 of a (17.3-oz.) package frozen puff pastry, thawed (1 sheet)
  • 1 egg, beaten

Balsamic Wine Sauce:

  • 1/4 cup plum preserves
  • 1/4 cup white wine(I used Chardonnay)
  • 2 tbsp. Balsamic Vinegar


  1. Preheat oven to 400 degrees
  2. Rinse pork and pat dry.
  3. Cut into 4 equal pieces and pound with a meat mallet to flatten slightly.
  4. Melt 1 tbsp. butter in a medium skillet
  5. add pork and sear well on both sides.
  6. Remove from skillet and set aside.
  7. Melt remaining 2 tbsp. butter in the skillet
  8. Add mushrooms, shallots and garlic and cook over medium heat for 10 minutes, stirring frequently.
  9. Continue to cook until all excess liquid has cooked off.
  10. Season with rosemary, salt and pepper.
  11. Unfold puff pastry and cut into 4 squares.
  12. Place equal amounts of the mushroom mixture in the center of each pastry square and top with a piece of pork tenderloin.
  13. Brush pastry edges with beaten egg and fold in pastry to enclose pork and mushrooms
  14. pinch edges to seal well.
  15. Place seam side down on a baking sheet and brush with beaten egg.
  16. Bake for about 20 to 25 minutes or until pastry is golden brown.

To make Balsamic Wine Sauce, simmer preserves, wine and vinegar in a small saucepan for 5 minutes; let cool slightly. Serve with Wellingtons.



Bon Appétit

1 thought on “Pork Wellington”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s