Pork Wellington recipe is a delicious homemade dinner idea made with pork tenderloin topped with a spinach filling that's all wrapped up in a buttery puff pastry. It's elegant yet not as difficult to make as you would think! Pork Wellington makes an excellent dinner for holiday meals or any time you want something a little extra special for dinner time.
This recipe was originally published in December 2020. It has been updated for photos and content.
What is Pork Wellington?
If you've never heard of pork (or beef) Wellington, you wouldn't be alone. It seems to be a pretty underrated dinner recipe that really hits the spot.
Pork Wellington is an English-pie that consists of a pork tenderloin wrapped in a puff pastry along with a savory filling. You will find a variety of different filling options depending on the recipe, but the concept remains the same.
Pork Wellington is the perfect savory and filling dinner option that's easy to put together. So whether you're making this for a weeknight dinner or to serve to friends, everyone at the table is sure to be impressed.
And if you love pork Wellington for dinner, be sure to check out how to make Beef Wellington, the beef tenderloin recipe that's the original Wellington recipe named after the first Duke of Wellington.
What You Need to Make Pork Wellington
Olive oil: A bit of oil is needed to cook the onion to the perfect texture.
Spinach: Fresh baby spinach is used for the filling in this recipe.
Dijon mustard: Use dijon mustard as it contributes the perfect flavor with just a bit of kick.
Rosemary: Fresh rosemary adds an aromatic and delicious flavor as the rub for the pork tenderloin.
Pork tenderloin: Be sure you choose a pork tenderloin and trim off any extra fat before cooking pork Wellington
Puff pastry: You can find frozen puff pastry sheets in the freezer section of most grocery stores.
Choosing a Good Pork Tenderloin
The secret to a good pork Wellington recipe comes down to the cut of meat. If you tend to randomly select your meat choice and move on with your shopping, I urge you to slow down so you can get the best quality possible.
Here are some tips for choosing a quality cut of pork tenderloin:
- Pay close attention the color of the tenderloin when you are buying it. Choose one that has a nice pinkish-red color and avoid cuts that have any pale or overly dark coloring in them.
- Select a cut with some marbling as more fat in your tenderloin will result in an even richer flavor.
- Purchase as close to cooking time as possible for best results. However, it will stay good for 2-3 days in the fridge or 6 months in the freezer.
Note: Be careful not to accidentally select a pork loin roast instead of tenderloin. They are easy to mix up, but should not be substituted as each has a different cooking method.
Cooking Tools You Might Need
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- Pastry Brush: A pastry brush makes spreading the egg wash MUCH easier!
- Meat thermometer: You'll need to check the internal temperature of your meat to make sure it's fully cooked. A thermometer is a must for this recipe!
- Baking tray or pan
How to Make Pork Wellington
Before you start cooking, preheat the oven to 425F and prepare a baking pan or sheet with nonstick cooking spray.
First, cook spinach for the filling. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until tender. Add the garlic and cook for 1 more minute. Last, add the spinach and cook until wilted and most liquid has evaporated.
Remove from the spinach from the heat and drain off any excess liquid and stir in the mustard; set aside.
In a small dish, mix the fresh rosemary, salt, and pepper together. Rub into the top of the tenderloin, making sure to cover all sides.
Open the thawed pastry sheet onto a lightly floured work surface and use a rolling pin to roll it out until it reaches 12" in length.
Spoon the spinach mixture into a 3 inch wide mound down the center of the pastry. Place pork on top of the spinach before folding the dough. Fold the ends first, then wrap and tuck around the tenderloin.
Carefully move the tenderloin onto the prepared baking sheet so the spinach mixture is sitting on top, and the seam side is on the bottom. Use a knife to make a few slices on top of the pastry sheet for any steam to vent.
In a small bowl, beat the egg with 1 tablespoon of water. Then brush the beaten egg wash over the dough.
Place the pork tenderloin in the preheated oven and cook for 35-40 minutes. Insert meat thermometer into the thickest part of the meat and cook until the internal temperature reaches 145F.
Note: Pork tenderloins come in different thicknesses, so you'll want to check on it after 25 minutes using a meat thermometer. If the pastry gets too brown before the meat is done, you can cover it loosely with foil to protect it from direct heat.
What to Serve with Pork Wellington
Once you have a deliciously cooked pork Wellington recipe, you'll need something to serve it with at your dinner table!
Here are a few sides you can try with your pork Wellington:
- Simple vegetable sides such as Green Beans Almondine or roasted or grilled veggies
- Potatoes: Hasselback poatoes, Scalloped potatoes or keep it simple with roasted baby potatoes
- Rice pilaf or something similar
- A simple garden or Caesar salad or jazz it up with this beautiful Spring Salad Recipe or a colorful Brussels Sprouts Salad
And if you're serving up Pork Wellington for a holiday dinner or special occasion don't forget something yummy for dessert! I love ending this meal with Strawberry Poke Cake or Easy Air Fryer Pineapple.
Storing Leftover Pork Wellington
In the case of leftovers, you'll want to store it in an airtight container for 2-3 days in the refrigerator.
To freeze, prep before cooking and wrap tightly with foil or plastic wrap before placing in a plastic bag. It will stay good for about 2-3 months until you're ready to cook. You can also cut up the Wellington into single serving sizes and cook as needed that way.
To reheat, place it on a microwave safe plate and heat in 30 seconds increments until you've reached your desired temperature.
Expert Tips for Making This Recipe
Be sure the puff pastry you are using is fully thawed. Letting it sit at room temperature before working with it helps making it easier to roll out.
Pork tenderloin is generally pretty lean but be sure to trim the pork tenderloin of any excess fat if you happen to see some.
Be sure to place pork Wellington seam side down on the baking sheet so the puff pastry doesn't open while cooking and looks more even on the top once it's cooked.
If the pastry gets too brown before the meat is done, you can loosely cover with foil for protection.
Because each tenderloin has a different thickness, its good to check on it after about 25 minutes.
It is important to cook as much of the liquid out of the spinach as possible to prevent soggy pastry on the bottom. Sometimes, I even press out extra liquid if I want the roast to look extra pretty.
Don’t skip the egg wash! It gives a nice golden crust to the top of the pastry
Pork wellington or any kind of Wellington dish where meat and other ingredients are wrapped in puff pastry and baked until golden brown and flaky is not difficult to make. It may take a little more time to prepare when compared to simply roasting a pork or beef tenderloin but it's not overly complicated and it's definitely a recipe that even beginner cooks can tackle.
Be sure to pay close attention to the recipe instructions and the expert tips provided in the recipe. That way you are fully prepared before starting the prep work. It's best to plan this dish for a day or time where you are not rushed so you can work at a normal pace.
Yes. Pork Wellington can be prepared fully in advance of when you plan to cook and serve it. For this reason, it makes the perfect dish to serve for groups or special occasions when you don't have the time that day to do all the prep work.
After following all the steps for wrapping the pork tenderloin, place the prepped tenderloin on a piece of plastic wrap or foil and wrap it up securely before placing it in the freezer. I even like to give it a double wrap to ensure the pastry doesn't get any freezer burn. Store the prepared meat in the freezer for up to one month.
When you're ready to cook the pork wellington, simply remove it from the freezer 1-2 days in advance and let it completely thaw out in the refrigerator. Then when you're ready to cook follow the remaining instructions to bake it up in the oven.
More Easy Dinner Ideas
For more ways to cook pork, here are some of my favorites.
- Rosemary Garlic Pork Tenderloin
- Roasted Pork with Mustard Sauce
- Grilled Pecan Crusted Pork Dinner
- Cranberry Orange Pork Tenderloin
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Pork Wellington Recipe
- 1 Tablespoon Extra virgin olive oil
- 1 small onion chopped
- 2 cloves garlic chopped
- 6 ounces fresh baby spinach
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 Tablespoons Dijon mustard
- 1 teaspoon fresh rosemary chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 lb pork tenderloin
- 1 sheet frozen puff pastry
- 1 egg beaten
- 1 tablespoon water
- Preheat the oven to 425F and preparing a baking pan with nonstick cooking spray.
- In a large skillet, heat oil over medium heat and cook the onion until tender. Add the garlic and cook for 1 more minute. Add the spinach and cook until wilted and most liquid has evaporated.
- Remove from heat and drain off any remaining liquid and stir in the mustard; set aside.
- In a small dish, mix the rosemary, salt, and pepper. Rub into the tenderloin, making sure to cover all sides.
- Open the thawed pastry sheet onto a lightly floured surface and roll it out until it reaches 12″ in length.
- Spoon the spinach mixture into a 3 inch mound down the center of the dough.
- Carefully place the pork on top of the spinach before folding the dough. Fold the ends first, then wrap and tuck around the tenderloin.
- Carefully move the tenderloin into the prepared baking sheet and place seam-side up so the spinach mixture is sitting on top, and the sealed ends are on the bottom. Use a knife to make a few slices on top of the pastry sheet for a steam vent.
- Brush top of dough with the egg wash over the dough and bake in the oven for 35-40 minutes, or until the internal temperature reaches 145F, according to a meat thermometer. You do not want to skip the egg wash as it gives a deep golden brown crust!
Be sure to save it for later!