Pork Wellington with Mushroom Duxelles

A Creative Twist on a Classic

Who says a Wellington has to break the bank? This Pork Wellington takes the luxurious feel of the classic beef dish and transforms it into a budget-friendly alternative without compromising on elegance or flavour. Wrapped in golden puff pastry, filled with a savoury mushroom duxelle, and layered with ham, this dish is equally impressive and indulgent. Perfect for family gatherings or hosting friends, it’s a meal designed to dazzle without the stress—or the hefty price tag.

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Prep Time 30

Cook Time 25

Resting Time 10

Total Time 1 5

Course Main Course

Cuisine English

Servings 6 people

Calories 372 kcal

Ingredients

For the Pork Wellington:

1 pork loin around 400–500g
1 tbsp Dijon mustard
2 tbsp olive oil
1 sheet puff pastry pre-rolled or homemade
6 slices of ham such as prosciutto or Parma ham
1 egg beaten (for egg wash)
Salt and pepper to season

Instructions

Preparing the Pork Loin:

Preheat your oven to 180°C (165°C fan).
Heat olive oil in a large pan over medium heat. Season the pork loin generously with salt and pepper. Sear the pork on all sides until golden brown, about 2–3 minutes per side. Remove and let it cool completely.
2 tbsp olive oil, 1 pork loin
Spread the mustard using a pastry brush.
1 tbsp Dijon mustard

Making the Mushroom Duxelle:

Melt the butter in a pan over medium heat. Add the onion and garlic, cooking until fragrant.
Stir in the finely chopped mushrooms and cook until most moisture evaporates about 8–10 minutes.
Add white wine and season with salt and pepper. Set aside to cool.

Assembling the Wellington:

Roll out the puff pastry on a floured surface. Lay the ham slices slightly overlapping in the centre of the pastry.
1 sheet puff pastry, 6 slices of ham
Spread the cooled mushroom duxelle evenly over the ham. Place the pork loin on top.
1 pork loin
Fold the ham over the pork, then wrap the puff pastry tightly around the entire piece. Trim any excess pastry and seal the edges.
Use the remaining puff pastry to cut shapes and decorate your Wellington.
Brush the pastry with beaten egg and place the Wellington seam-side down on a baking tray lined with parchment paper.
1 egg
Bake for 25–30 minutes, or until the pastry is golden and crispy. Let it rest for 10 minutes before slicing.

Notes

Serving Suggestions

Slice the Wellington into generous portions and plate it alongside the buttery mustard-seed mash and sautéed mushrooms.
Pair it with a crisp green salad or roasted vegetables for a balanced, crowd-pleasing meal.

Anecdote

This recipe came to life during a moment of culinary curiosity—I wanted the decadence of a Wellington but with a fresh, creative spin. Swapping beef for pork made it more affordable, but the rich flavours of the duxelle and the buttery pastry still deliver that “wow” factor. The result? A dish that feels like a special occasion every time it’s served.

Keyword Pastry, Pork