Pork Wellington

Ingredients

• 1 kgpork fillet
• 300 gpuff pastry
• 750 gbutton mushrooms
• 1shallot
• ½ bunchparsley
• 1egg yolk
• 50 gbutter
• 20 gbutter, for the baking tray
• 30 ml (2 tbsp)oil
• 1 pinchnutmeg
• to tastesalt
• to tasteblack pepper
• 200 gredcurrant jelly
• 1shallot
• 1orange
• 1lemon
• 1 tbspmild mustard, such as Savora
• 100 mlport
• 2 pinchesground ginger
• 1 small pinchcayenne pepper
• to tastesalt

Instructions

1. 1

   Brown the pork

   Heat the oil in a casserole and brown the pork fillet all over. Season with salt and pepper, then cook for 35 minutes with the lid half on. Transfer the pork to a wire rack and leave it to cool.

2. 2

   Cook the mushrooms

   Clean and finely chop the mushrooms and shallot. Fry them in the butter until all the liquid released by the mushrooms has evaporated. Stir in the chopped parsley, season with salt and pepper, and add the nutmeg. Leave the mixture to cool.

3. 3

   Heat the oven

   Preheat the oven to 210°C.

4. 4

   Wrap the fillet

   Roll out the pastry into a large rectangle and set aside the trimmings. Spread a quarter of the mushroom mixture down the centre, place the pork on top, then cover it with the remaining mushroom mixture. Wrap the pastry around the pork and fold in the ends, sealing them with egg yolk. Decorate with the pastry trimmings.

5. 5

   Bake the Wellington

   Butter the baking tray with the 20 g of butter. Place the pastry parcel on it with the seams underneath and brush the top with egg yolk. Bake for 30 minutes.

6. 6

   Make the sauce

   Peel and chop the second shallot. Remove the zest from the orange and lemon and cut it into thin strips. Blanch the zest in boiling water for 2 minutes. Melt the redcurrant jelly in a saucepan, then take it off the heat and stir in the mild mustard, port, zest and shallot. Season with salt, cayenne and ginger.

7. 7

   Serve hot

   Serve the Wellington hot, with the sauce in a sauceboat.

What is pork Wellington?

Wellington is a British-style dish in which meat is enclosed in pastry; this version uses pork fillet and a cooked mushroom filling. Its French-inspired accompaniments include parsley, nutmeg and a redcurrant sauce brightened with citrus.

The method works by cooling both the pork and mushroom mixture before wrapping, helping the pastry stay distinct and easier to handle. The sweet-tart sauce offers a lively contrast to the savoury filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1080 calories, 55g protein, 66g carbs, 71g fat.

Pork supplies most of the protein, while the puff pastry, butter and oil contribute much of the fat and energy. Pastry, mushrooms and redcurrant jelly provide most of the carbohydrates; serve a moderate slice with vegetables or salad to balance the plate.

Build flavour in the filling

Mushrooms first: cook them with the shallot until their released liquid has evaporated. This concentrates their flavour and avoids adding excess moisture to the pastry.

Finish with parsley: stir it in after the mushrooms have cooked, then season with salt, pepper and nutmeg. Let the mixture cool before assembling.

Brown and cool the pork

Browning: turn the fillet in hot oil to colour its exterior before the covered casserole cooking. Season it with salt and pepper as directed.

Cooling: rest the cooked fillet on a wire rack until cool. Wrapping it while hot would warm the pastry and make assembly more difficult.

Wrap for crisp pastry

Layering: spread a quarter of the mushroom mixture on the pastry, set the pork on top and cover it with the rest. Keep the filling around the fillet rather than spreading it right to the pastry edges.

Sealing: fold in the ends and use egg yolk to seal them. Place the parcel seam-side down on the buttered tray, then brush the top with egg yolk for a golden finish.

Check the timing and texture

The recipe gives 35 minutes for cooking the pork in the casserole and 30 minutes for baking the pastry parcel. It also calls for cooling the pork and filling, so allow for that pause within the stated total time of 95 minutes.

The mushroom mixture should be dry enough that no liquid remains in the pan. The pastry should be well browned after its 30 minutes in the oven.

Make the citrus sauce

Citrus zest: cut the orange and lemon zest into thin strips and blanch them in boiling water for 2 minutes. This gives the sauce fine pieces of zest alongside the redcurrant jelly.

Finish off the heat: melt the jelly first, then add the mustard, port, zest and chopped shallot away from the heat. Season with ginger, cayenne and salt, and serve the sauce separately.

What to serve alongside

The Wellington and its sauce make a rich main course, so serve them with a simple vegetable side such as green beans or a crisp salad. These can be prepared separately while the pastry bakes.

Slice the parcel carefully and bring the sauce to the table in a sauceboat, as the recipe suggests. That lets diners add as much of the sweet, sharp sauce as they like.

Recipe notes & tips

• Let the pork and mushroom mixture cool completely before wrapping the pastry.
• Cook the mushrooms until their liquid has fully evaporated to keep the filling from becoming wet.
• Reserve the pastry trimmings for decoration, as the recipe directs.
• Seal the pastry ends with egg yolk and position the seams underneath on the tray.
• Blanch the citrus zest for the full 2 minutes before adding it to the sauce.

Variations

• Herb change: swap the parsley for another soft herb if you want a different savoury note.
• Citrus balance: adjust the amount of orange and lemon zest to make the sauce more or less aromatic.
• Gentler sauce: use less cayenne for a milder finish.
• More spice: increase the ginger slightly for a warmer-tasting sauce.
• Simple side: serve with green beans or salad to add a fresh contrast.

Common mistakes to avoid

• Wet mushroom filling: keep cooking until all the liquid has evaporated before adding the parsley.
• Warm filling: cool it before wrapping so it does not soften the pastry.
• Warm pork: leave the fillet to cool on a rack before assembly.
• Loose pastry seams: seal the folded ends with egg yolk and place the joins underneath.
• Overcooked citrus zest: blanch it for 2 minutes, then remove it from the water.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat slices in an oven until hot, as this helps the pastry crisp up again; the sauce can be warmed separately.

Frequently asked questions