To prepare the Pork Loin Wellington recipe, I used a 650-gram piece of meat, but I’m sharing the recipe for 6 people (“Easy with Taste” December issue is my source) because I imagine you might prepare it for a larger family gathering than mine.
Considering the winter season, this roast could be the main course for a lunch or dinner at home during some event with family and friends, especially since it is a main meat dish already complete with sides, actually several sides!
Certainly, roast is a Sunday food, for celebrations, and we can prepare it with veal, beef, and pork, pairing it with many seasonal vegetables.
If you prefer, we can prepare the more famous recipe called by this name, which is the Beef Wellington, consisting of a beef tenderloin (strange, right?) wrapped in puff pastry with spinach, mushrooms, prosciutto, and the addition of mustard, making the dish savory and gourmet.
This is a traditional English recipe that seems to carry the name of Arthur Wellesley, Duke of Wellington, and is a dish that has recently been popularized worldwide by the famous chef Gordon Ramsay.
I am also sharing other easy and appetizing recipes such as:
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 25 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients PORK LOIN WELLINGTON
- 2.2 lbs pork loin
- 1 package puff pastry
- 12 oz champignon mushrooms
- 4.2 oz spinach, cooked, boiled
- 2 cloves garlic
- 1 tbsp flour
- as needed milk
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
Tools PORK LOIN WELLINGTON
#adv
- Baking Dishes
- Knives
- Bowls
- Pans
FOR PREPARING THE PORK LOIN WELLINGTON RECIPE
I season the pork tenderloin with salt, pepper, a drizzle of oil, and a few sprigs of rosemary.
I place the piece of meat in a baking dish and cook it at 350°F for about 35/40 minutes, checking the cooking. I insert a skewer and check the color of the liquid that comes out…if it’s red, it still needs cooking, etc….
Meanwhile, I clean the champignon mushrooms by quickly rinsing them under running water and then sauté them in a pan with garlic, oil, and a pinch of salt.
On medium-high heat, I cook the champignons, which should still remain firm and not mushy. While still hot, I add a tablespoon of flour and a couple of tablespoons of water, ingredients that should bind them together, creating a single mixture for when it is placed inside the puff pastry shell of the Wellington.
The spinach was already boiled…if you buy them in the usual 500-gram bags with already cleaned and washed product, they need to be cooked in little water and for a few minutes. (I confess, I always wash them anyway…)
When everything is ready, we compose the Pork Loin Wellington recipe, so… I unroll the pre-packaged rectangular puff pastry, place the mushrooms on one long side, slightly overlapping them with the cold pork loin.
Now I take the spinach and cover the whole piece of meat and close it all by overlapping the sides of the puff pastry and sealing the closure of the pork loin Wellington perfectly.
I pour a bit of milk into a small bowl and brush it onto the pastry… Before this, I tried to make a pattern on the puff pastry with a spoon, but as you can see, it didn’t turn out well…or almost 😂 Please be better than me!
I place the pastry-wrapped meat in a preheated oven at 400°F and let it brown for about 25 minutes.
Once browned, I let it rest so that the meat juices redistribute throughout the entire piece of meat, and then serve it with a nice sharp and cutting knife!
My preparation was tender but didn’t make much gravy when I initially cooked the meat, but being very clever, I had already prepared a gravy by melting some gelatin broth with a little water, which I then poured over the slices of Pork Loin Wellington with mushrooms and spinach!
A super roast already complete with sides...
Enjoy your meal! Annalisa
