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Pork Wellington

Pork Wellington is a delicious dinner idea made with pork tenderloin and a spinach filling wrapped in a puff pastry. A homemade dinner that is sure to please!
Course: Main Course
Keyword: Pork Wellington



  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 small onion chopped
  • 2 cloves garlic chopped
  • 6 oz. fresh baby spinach
  • ¼ teaspoon salt
  • 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

Egg Wash:

  • 1 egg beaten
  • 1 tablespoon water


  • Start by preheating the oven to 425F and preparing a baking pan with nonstick cooking spray.
  • In a large skillet, heat the 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 the 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.
  • 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 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 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 thermometerYou do not want to skip the egg wash as it gives a nice golden crust!


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