Why Make This Recipe
Pork Wellington is a delicious twist on the classic beef Wellington. It’s a fancy yet simple dish that combines tender pork, savory mushrooms, and crispy puff pastry. This recipe is perfect for special occasions, family dinners, or when you want to impress your friends. The combination of flavors and textures makes every bite delightful. Plus, it looks stunning on the plate!
How to Make Gordon Ramsay Pork Wellington
Ingredients:
- 500g pork tenderloin
- Salt and pepper
- 1 tbsp vegetable oil
- 2 tbsp butter
- 250g mushrooms, diced
- 1 red onion, finely diced
- Small bunch fresh thyme, leaves only
- 50ml white wine
- 6 slices prosciutto or Parma ham
- 1 tbsp mustard
- Small bunch fresh sage, chopped
- 250g puff pastry
- 1 egg, beaten
- 2 tbsp butter
- 1 onion, finely diced
- 2 tbsp mustard (mix of Dijon and yellow)
- 125ml chicken stock
- 125ml white wine
- 50ml whipping cream
- 1 tsp dried thyme
Directions:
- Preheat your oven to 220°C (428°F).
- Season the pork tenderloin with salt and pepper. In a pan, heat vegetable oil over medium-high heat. Sear the pork until it is golden brown. Remove it from the pan and let it cool.
- In the same pan, add butter. Sauté the diced onion, mushrooms, and thyme until the mixture is soft. Pour in the white wine and continue to cook until the mixture is dry. Let it cool.
- Roll out the puff pastry on a clean surface. Lay the prosciutto slices on the pastry, slightly overlapping. Spread mustard and sprinkle chopped sage over the prosciutto. Layer the cooled mushroom mixture and place the cooled pork on top.
- Wrap the pastry around the pork tightly. Make sure there are no gaps. Seal the edges by pressing them together. Brush the outside with the beaten egg.
- Place the wrapped Wellington on a baking tray and bake for 30 to 35 minutes. The internal temperature should reach 63°C (145°F). Let it rest for 5 minutes before slicing.
- For the sauce, sauté another diced onion in butter. Add mustard, white wine, chicken stock, cream, and dried thyme. Let it simmer until it thickens.
- Slice the Wellington and serve it with the sauce spooned over the top.
How to Serve Gordon Ramsay Pork Wellington
Serve the Pork Wellington hot, sliced into thick pieces. Spoon the creamy sauce over the top and garnish with fresh herbs for a beautiful presentation. Pair it with roasted vegetables or a simple salad for a complete meal.
How to Store Gordon Ramsay Pork Wellington
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the slices in the oven at a low temperature until warmed through to retain the flakiness of the pastry.
Tips to Make Gordon Ramsay Pork Wellington
- Make sure the pork is well-seasoned before searing it for the best flavor.
- Let the mushroom mixture cool completely to prevent the pastry from becoming soggy.
- Use a meat thermometer to check the pork’s internal temperature to avoid overcooking.
- Feel free to add your favorite herbs to the filling for extra flavor.
Variation
Instead of using pork, you can try this recipe with chicken or turkey breast for a different but equally delicious result. You can also experiment with other types of mushrooms or add cheese for a richer taste.
FAQs
1. Can I use frozen puff pastry?
Yes, you can use frozen puff pastry. Just make sure to thaw it completely before rolling it out.
2. How can I tell when the pork is done?
Use a meat thermometer, and check that the internal temperature is 63°C (145°F).
3. Can I make this dish ahead of time?
Absolutely! You can prepare the Wellington, wrap it in pastry, and refrigerate it before baking. Just remember to adjust the baking time if it starts out cold.
4. What should I serve with Pork Wellington?
Roasted vegetables, mashed potatoes, or a fresh salad work well as sides for this dish.
5. Can I freeze leftover Wellington?
Yes, you can freeze the leftovers. Wrap them tightly in plastic wrap and foil before placing them in a freezer bag. To reheat, bake straight from frozen at a low temperature until hot.
Pork Wellington
Ingredients
Method
- Preheat your oven to 220°C (428°F).
- Season the pork tenderloin with salt and pepper. In a pan, heat vegetable oil over medium-high heat. Sear the pork until it is golden brown. Remove it from the pan and let it cool.
- In the same pan, add butter. Sauté the diced onion, mushrooms, and thyme until the mixture is soft. Pour in the white wine and continue to cook until the mixture is dry. Let it cool.
- Roll out the puff pastry on a clean surface. Lay the prosciutto slices on the pastry, slightly overlapping. Spread mustard and sprinkle chopped sage over the prosciutto. Layer the cooled mushroom mixture and place the cooled pork on top.
- Wrap the pastry around the pork tightly. Make sure there are no gaps. Seal the edges by pressing them together. Brush the outside with the beaten egg.
- Place the wrapped Wellington on a baking tray and bake for 30 to 35 minutes. The internal temperature should reach 63°C (145°F). Let it rest for 5 minutes before slicing.
- For the sauce, sauté another diced onion in butter. Add mustard, white wine, chicken stock, cream, and dried thyme. Let it simmer until it thickens.
- Slice the Wellington and serve it with the sauce spooned over the top.