Pork Wellington

Wow your guests with this Pork Wellington recipe. It’s just as impressive as a classic beef Wellington but at a fraction of the cost.
(Originally published 12/18/2018 and updated for content 9/12/2024)

If you like this recipe, try my Pork Stroganoff next!

Here’s a fussy looking and fancy dish that really isn’t all that fussy. This is a suitable recipe for even beginner cooks! Thickly slice a juicy pork tenderloin, and wrap the slices like little packages in some store-bought puff pastry. The filling in these pork Wellingtons includes Boursin cheese, bacon and figs. It’s a creative spin on traditional Beef Wellington, which is made with a whole beef tenderloin. Using pork of course makes this a company-worthy dish, but at a very affordable price.

Pork tenderloin is such a delightful cut of meat to prepare. A quick sear in the skillet and then baking it in the puff pastry yields a really tender piece of meat. I like to slice my tenderloin really thick to keep them tender and juicy as they finish cooking in the oven. Because remember, a blush of pink in your pork is perfectly safe and will give you the best eating experience.

More holiday recipes

• Reverse Seared Pork Chops with Cherry Pan Sauce
• The Best Rice Pilaf
• Grandma’s Dinner Rolls Recipe
• Spinach Strawberry Salad
• French Strawberry Cake

Ingredients for pork tenderloin wellington

• • Pork Tenderloin – You could not slice the pork tenderloin and leave it whole. The instructions will remain about the same, you’ll just wrap a whole tenderloin in one piece of puff pastry, instead of six individual Wellingtons. Baking time will remain about the same. The important part is making sure the internal temperature of the pork tenderloin reaches a minimum of 145 degrees F before serving.
  • Bacon – To change up the flavors since I’m using pork instead of beef, I chose to use bacon. But you could use pieces of prosciutto if you prefer (which is more traditional).
  • Butter – I like the flavor that butter adds to this dish, but you could substitute with olive oil.
  • Dried Figs – I like the sweetness the dried figs add to the other savory flavors in this dish. But if you prefer, use sauteed mushrooms instead (as is customary with beef Wellington).
  • Shallot – One small shallot, chopped very fine.

• White Wine – Helps to deglaze the pan and brighten the flavor of the filling. For even more flavor you could also stir in a tablespoon of Dijon mustard.
• Boursin Cheese – I love the garlicy flavor the Boursin cheese adds to this Wellington recipe. Feel free to add some fresh thyme or other fresh herbs to the filling as well.
• Puff Pastry – One sheet of buttery puff pastry is needed for this recipe.
• Egg Yolk – Mixed with water for a beaten egg wash that helps to seal the pastry and bake it a nice golden brown.
• Kosher Salt

Instructions

Set out the puff pastry sheets to thaw (this recipe can easily be doubled). And preheat the oven to 400 degrees F.

In a large skillet over medium heat, cook the bacon until crisp and remove to a clean plate. Melt the butter and sear the slices of pork tenderloin on both sides for just about a minute. Remove from pan to another clean plate.

To the same hot pan, add shallot and chopped figs. Then pour in the wine and allow to simmer for a couple of minutes. Add the bacon and remove pan from heat.

Lay the puff pastry on a flat surface. Divide the Boursin evenly in the center of the puff pastry. Top each with a thin layer of the fig mixture. Then top with a seared pork tenderloin slice. Wrap the pastry over the top of the tenderloin slices like a small package, using the egg wash seal the ends.

Place the Wellingtons on a baking sheet lined with parchment paper, seam side down. Add more egg wash on top. Bake for 20 – 25 minutes, or until the internal temperature of the pork reaches 145 degrees F. Use an instant-read thermometer to check. Allow the Wellington to rest for 3 minutes before serving.

Pro tips

• Purchase a package of two pork tenderloins. Slice the pork about 1 1/2 to 2 inches thick for the Wellingtons. Seal any leftover pork you have in an airtight container and freeze it for a later recipe.
• Be sure and trim the pork tenderloin of any excess fat before slicing
• If you don’t like cooking with wine, use apple cider or white grape juice instead.
• One slice of frozen puff pastry will be enough for six pork Wellingtons.

Serving suggestions

This recipe is fancy enough to serve for holiday meals like Christmas or Valentines Day. I like it with green beans or a salad. And an extra special dessert. Here’s some recipe suggestions –

• Air Fryer Green Beans
• French Salad
• Molten Chocolate Lava Cakes

Storage directions

You can store leftover pork Wellingtons in an air tight container in the refrigerator for up to three days. I suggest reheating it in the air fryer to prevent soggy pastry. Reheat them at 350 degrees F for about 10 minutes, or until the pork reaches a minimum of 145 degrees F.

I haven’t tested it, but I think you could freeze the wrapped Wellingtons before baking. Be sure and wrap them in cling film and store in airtight container, for up to one month in the freezer. Thaw them in the refrigerator overnight and then proceed with the egg wash and baking instructions.

Kitchen tools

• My favorite, inexpensive instant read digital meat thermometer
• I cooked the pork in a nonstick pan similar to this one
• The best sheet pans for baking

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More Wellington recipes

• Holiday Beef Wellington
• Salmon Wellington
• Individual Beef Wellington