Pork Wellington with Buttery Horseradish Mash & Sautéed Mushrooms – A Complete Meal
If you're looking for an impressive yet approachable meal that delivers on both flavor and presentation, this Pork Wellington with Buttery Horseradish and Mustard Mash & Sautéed Mushrooms is the perfect choice. A golden, flaky pastry encases tender pork loin, layered with savoury ham and a rich mushroom duxelle. Paired with velvety, mustard-infused mashed potatoes and garlicky, herb-sautéed mushrooms, this dish is a true showstopper that’s just as satisfying as it is stunning on the plate. Whether you’re hosting a dinner party or treating your family to something special, this meal strikes the perfect balance between indulgence and ease. The Pork Wellington is a budget-friendly take on the classic beef version, while the simple yet flavorful sides elevate the dish without overshadowing the star of the show.
Ingredients
For the Pork Wellington:
- 1 pork loin around 400–500g
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- Salt and pepper to season
- 1 sheet puff pastry pre-rolled or homemade
- 6 slices of ham such as prosciutto or Parma ham
- 1 egg beaten (for egg wash)
For the Mushroom Duxelle:
- 250 g button mushrooms finely chopped
- 2 tbsp butter
- 2 cloves garlic minced
- 1 medium onion finely chopped
- 30 ml white wine
- Salt and pepper to taste
For the Mash:
- 1 kg potatoes peeled and chopped
- 50 g butter
- 100 ml cream or milk
- 2 tbsp mustard seeds
- 3 tbsp white wine vinegar
- 50 g horseradish freshly grated or from a jar
- Salt to taste
For the Sautéed Mushrooms:
- 250 g button mushrooms halved
- 1 tbsp butter
- 2 clove garlic whole
- 2 fresh rosemary springs
Instructions
- 1. Prepare the Pork Wellington according to my recipe here.
2. Making the Mash:
- Boil the potatoes in salted water until tender.
- Soak the mustard seeds in white wine vinegar.
- Drain the potatoes and mash with butter, cream, mustard seeds, and horseradish. Season to taste.
3. Preparing the Sautéed Mushrooms:
- Melt butter in a pan over medium heat. Add the garlic and rosemary.
- Stir in the mushrooms and sauté until golden brown, about 5–7 minutes.
- Salt to taste.
Notes
Serving Suggestions
Slice the Wellington into generous portions and plate it alongside the buttery mustard-seed mash and sautéed mushrooms. You can find the recipe here.Pair it with a crisp green salad or roasted vegetables for a balanced, crowd-pleasing meal.