Best 4 Pork Wellington With Prosciutto And Spinach Mushroom Stuffing Recipes

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Pork Wellington is an iconic dish that combines the flavors of tender pork, savory prosciutto, and a rich mushroom-spinach stuffing, all wrapped in a flaky puff pastry. This dish is perfect for special occasions and is sure to impress your guests. The recipe includes step-by-step instructions, as well as tips for achieving the perfect cook. Additionally, the article offers two variations of the classic Pork Wellington: one with a creamy mushroom sauce and another featuring a tangy cranberry sauce. These variations add a unique twist to the traditional dish and cater to different taste preferences. Whether you're a seasoned chef or a home cook looking for a challenge, this comprehensive guide will provide you with all the information and guidance you need to create a stunning and delicious Pork Wellington.

Here are our top 4 tried and tested recipes!

PORK WELLINGTON



Pork Wellington image

Warm up your house with this Pork Wellington recipe. Made with pork tenderloin, apples, onion, Dijon mustard, puff pastry and more, this Pork Wellington recipe will be a new holiday favorite for your family.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

2 tsp. oil
1 pork tenderloin (1 lb.)
1 Granny Smith apple, peeled, chopped
1 onion, chopped
1/4 cup GREY POUPON Country Dijon Mustard
2 Tbsp. dry bread crumbs
1 frozen puff pastry sheet (1/2 of 14.3-oz. pkg.), thawed
3 KRAFT Big Slice Swiss Cheese Slices
1 egg, beaten

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add pork; cook, turning occasionally, 4 min. or until evenly browned on all sides. (Pork will not be done.) Remove pork from skillet, reserving drippings in skillet; cool pork completely.
  • Meanwhile, add apples and onions to reserved drippings; cook, stirring frequently, over medium-low heat 5 min. or until crisp-tender. Remove skillet from heat. Stir in mustard and bread crumbs; cool completely.
  • Heat oven to 425°F. Unfold pastry on lightly floured surface; roll into 11x9-inch rectangle. Position pastry with one long side facing you. Spread with mustard mixture to within 1 inch of top edge.
  • Place single layer of cheese slices, with sides slightly overlapping, at bottom edge of pastry; top with pork.
  • Brush egg onto all uncovered parts of pastry. Roll up pastry tightly around pork, starting at bottom edge; press seams together to seal.
  • Place, seam side down, on parchment-covered baking sheet. Brush evenly with remaining egg wash.
  • Bake 25 min. or until pork is done (145°F). Remove pork from oven. Let stand 3 min. before serving.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

PORK TENDERLOIN STUFFED WELLINGTON



Pork Tenderloin Stuffed Wellington image

I wanted to do a Wellington type dish with a Tenderloin but couldn't find exactly what I was looking for, so I came up with my own.

Provided by Naomi Raia

Categories     Pork

Time 1h15m

Number Of Ingredients 11

1 whole pork tenderloin, approximately 1 pound
1 bag - spinach, fresh or frozen
1 Tbsp olive oil
5 oz feta cheese
1 small onion
1/4 teaspoon kosher salt
1/4 freshly ground black pepper
4 1/2 oz thinly slice prosciutto ham
1 puff pastry sheet, thawed
1 egg
1 Tbsp water

Steps:

  • 1. Preheat the oven to 350°F. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Add the spinach and sauté for a couple of minutes until the moisture evaporates. Remove from heat and let cool.
  • 2. Cut through the pork tenderloin lengthwise to within ½-inch of cutting all the way through. Open up the pork like a book and pound out each side until it's about ¼-inch thick. Distribute the spinach and onion mix along with the feta over the tenderloin and salt and pepper to taste.
  • 3. Roll the tenderloin back together, and then wrap the tenderloin with the prosciutto. Once wrapped with the prosciutto, unfold your puff pastry on a flowered countertop and roll your tenderloin around it. Brush on an egg wash.
  • 4. It is now ready for the oven. I would suggest using a pan with grate on it, that allows for dripping into the pan without getting the bottom of your tenderloin soggy. Roast the pork until a thermometer inserted into thickest part registers 150°F, about 35 minutes.
  • 5. Many times pork tenderloin's come in a package of two tenderloins. If this is the case, I always just make two of these, they taste great the next day also.

PEPPERY GREENS WITH MEYER-LEMON DRESSING



Peppery Greens with Meyer-Lemon Dressing image

Freshly squeezed Meyer-lemon juice brightens the mustard vinaigrette in this simple salad and tempers the bite of the watercress, arugula, and frisee. Try pairing it with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Yield Serves 8 to 10

Number Of Ingredients 6

2 tablespoons fresh Meyer-lemon juice
1 teaspoon Dijon mustard
Pinch of sugar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
12 cups mixed peppery greens, such as watercress, arugula, and frisee, torn into bite-size pieces

Steps:

  • In a large bowl, whisk together lemon juice, mustard, and sugar. Slowly add oil in a thin stream, whisking constantly; generously season with salt and pepper. Add greens; toss until leaves are evenly coated in dressing. Serve.

PORK WELLINGTON



Pork wellington image

A twist on the classic beef wellington with a succulent fillet of pork and a rich mustard and cream sauce. Treat yourself to the ultimate posh sausage roll

Provided by John Torode

Categories     Dinner, Main course

Time 1h45m

Number Of Ingredients 16

olive oil , for frying
2 large pork fillets (approx 800g), trimmed and the ends removed
1 shallot , finely chopped
50g butter
150g wild mushrooms (such as chanterelles), finely chopped
handful sage , picked and chopped
handful parsley , chopped
good handful chives , snipped
100g spinach
10 slices prosciutto
50g good-quality chicken liver pâté
500g pack puff pastry
plain flour , for dusting
2 egg yolks , beaten with 1 tsp water
300ml pot double cream
3 tbsp Dijon mustard

Steps:

  • Heat a pan with a little oil to a very high heat and season the pork fillets well all over. Put 1 fillet in the pan and fry for 2 mins to give it a little colour all over. Remove and repeat with the other fillet, then leave both to rest and cool.
  • Fry the shallot in the butter in the same pan for 2 mins, then add the mushrooms and cook until both are soft. Add the herbs and cook for 1 min. Season, tip 1/ 3 of the mixture into one bowl (reserved for the sauce) and the rest into another, and set aside to cool. Don't wash the pan.
  • Meanwhile, heat a little oil in another large pan, add the spinach and cook briefly until wilted. Set aside until cool enough to squeeze out all the excess moisture, then chop. Tip the spinach into the first pan and use it to wipe up all the seasoning and juices.
  • Overlap two pieces of cling film over a large chopping board. Lay the slices of prosciutto on the cling film in two rows, slightly overlapping. Carefully spread the pâté mixture over the prosciutto, then sit the pork fillets on top. Pack the mushrooms in the gaps, then top with the spinach. Use the cling film to draw the prosciutto around the fillet mixture, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill while you roll out the pastry.
  • Dust the work surface with a little flour. Roll out a third of the pastry to an 18 x 30cm strip about 2mm thick and place on a non-stick baking sheet. Roll out the remainder of the pastry to about 28 x 36cm, also 2mm thick. Unroll the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Brush the pastry's edges with the yolk mixture, as well as the top and sides of the wrapped fillet. Using a rolling pin, lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a spoon handle. Glaze all over with more egg yolk and, if you like, mark the wellington using the back of a knife, taking care not to cut into the pastry. Chill for at least 30 mins or up to 24 hrs.
  • 6 Heat oven to 200C/180C fan/gas 6. Brush the wellington with a little more egg yolk and cook for 35-40 mins until golden - the pork will be just pink in the middle. Allow to stand for 10 mins before serving in thick slices.
  • To make the sauce, bring the cream to the boil, add the mustard and reserved mushroom mixture, and remove from the heat. Season and stir well before serving.

Nutrition Facts : Calories 709 calories, Fat 53 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 2.2 milligram of sodium

Tips:

  • Use high-quality, thinly sliced pork tenderloin for the best results.
  • Pat the pork tenderloin dry before wrapping it in prosciutto to prevent the prosciutto from becoming soggy.
  • Don't overcook the pork tenderloin, or it will become dry and tough. Cook it to an internal temperature of 145 degrees Fahrenheit for medium-rare, or 155 degrees Fahrenheit for medium.
  • Let the pork tenderloin rest for at least 10 minutes before slicing it to allow the juices to redistribute.
  • Serve the pork tenderloin with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Pork Wellington is a classic dish that is perfect for a special occasion. It is a delicious and impressive dish that is sure to wow your guests. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a special dish to serve, give pork Wellington a try.

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