Pork Wellington

This is a classic variant of the well-known Beef Wellington but prepared with pork tenderloin instead of veal loin. The pork tenderloin forms part of the pork rib.

Creation by Bouke Jan van der Veen

Pork Wellington

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




pork tenderloin (clean)



chestnut mushrooms



shallots, finely diced



Serrano ham





large sheet

puff pastry



salt and pepper

Preparation method

  • Season the pork tenderloin with salt and pepper and pan-fry on all sides in butter until golden brown.
  • Rub the pan-fried tenderloin with mustard and leave to cool down in the refrigerator.
  • Finely grind the chestnut mushrooms in a blender or food processor.
  • Gently fry the shallot in a little butter and add the mushrooms.
  • Continue frying until the liquid has evaporated, season to taste with salt and pepper, and then place in the refrigerator.
  • Create a rectangle from a few layers of cling film and place the Serrano ham on top so that the slices overlap. Lay enough slices to cover the length of the pork tenderloin.
  • Spread a thin, even layer of the mushroom mixture on top using a pallet knife.
  • Place the pork tenderloin on top and roll tightly in the ham with the help of the cling film. This will create a closed roll that is uniform in shape.
  • Place the roll in the refrigerator for fifteen minutes.
  • Remove the puff pastry from the freezer, place on plastic film, and set aside to defrost.
  • Place the rolled pork tenderloin on top of the defrosted sheet of pastry and roll up tightly. Make sure the overlapping parts of the pastry are pressed firmly together. Leave in the refrigerator to rest for another ten minutes.
  • Preheat the oven to 200°C.
  • Brush the puff pastry with beaten egg yolk and sprinkle with coarse sea salt.
  • Bake the Wellington in a preheated oven for 30 minutes until it reaches a core temperature of 60°C.
  • Leave to rest for ten minutes before cutting to the required size with a serrated knife.

Serving suggestions

  • Serve with red wine sauce and components of potato and root vegetables such as beetroot, carrot, and celeriac.

Previous page