Description
Jamie Oliver’s Pork Wellington delivers elegant British culinary craftsmanship with juicy pork tenderloin wrapped in golden pastry. Rich herbed mushroom duxelles and flaky puff pastry create a luxurious centerpiece that impresses guests and satisfies hearty appetites.
Ingredients
Scale
Main Proteins:
- 2 large pork fillets (about 1.76 pounds or 800 grams), trimmed
- 10 slices prosciutto
- 50 grams (1.76 ounces) chicken liver pâté
Vegetables and Herbs:
- 1 shallot, finely chopped
- 150 grams (5.29 ounces) wild mushrooms, finely chopped
- 100 grams (3.53 ounces) spinach
- Sage, chopped
- Parsley, chopped
- Chives, chopped
Pastry and Additional Ingredients:
- 500 grams (17.64 ounces) puff pastry
- Flour for dusting
- 50 grams (1.76 ounces) butter
- Olive oil for frying
- 2 egg yolks mixed with 1 teaspoon water
- 300 milliliters (10.14 fluid ounces) double cream
- 3 tablespoons Dijon mustard
Instructions
- Prepare a large skillet with high heat and add 2 tablespoons (30 milliliters) of olive oil. Season pork fillets with salt and black pepper, then sear each side for approximately 2 minutes until golden brown. Transfer to a cooling rack and let rest.
- Using the same skillet, melt 2 tablespoons (28 grams) of unsalted butter. Sauté finely chopped shallots and sliced mushrooms until they become tender and release their moisture. Incorporate fresh thyme and rosemary, then season with salt and pepper. Divide the aromatic mixture into two separate bowls and allow to cool completely.
- In a separate pan, warm 1 tablespoon (15 milliliters) of vegetable oil and gently wilt fresh spinach leaves. Drain thoroughly and finely chop the spinach. Add the chopped spinach to the original pan to absorb any remaining flavor remnants.
- Lay prosciutto slices on a sheet of plastic wrap. Spread a thin layer of chicken liver pâté evenly across the prosciutto. Position the seared pork fillets on top, then layer the sautéed mushrooms and chopped spinach. Carefully roll the ensemble tightly using the plastic wrap, ensuring a compact cylindrical shape. Refrigerate for 15 minutes to set.
- On a lightly floured surface, roll out puff pastry to approximately 1/8 inch (3 millimeters) thickness. Position the chilled pork roll on a smaller pastry strip. Brush the pastry edges with beaten egg yolk. Cover with a larger pastry piece, pressing edges to seal completely. Chill in the refrigerator for 30 minutes to firm the pastry.
- Preheat the oven to 400°F (200°C). Remove the pastry-wrapped roll from the refrigerator and generously brush the exterior with additional egg yolk. Bake for 35-40 minutes until the pastry achieves a rich, golden-brown color. Allow the pastry to rest for 10 minutes before slicing.
- In a small saucepan, bring heavy cream to a gentle simmer. Whisk in Dijon mustard and the reserved mushroom mixture. Stir continuously until the sauce reaches a smooth, consistent texture. Serve immediately alongside the sliced pastry roll.
Notes
- Prepping ingredients in advance transforms this sophisticated dish into a manageable culinary adventure for home chefs.
- Selecting premium puff pastry ensures a crisp, golden exterior that shatters delicately against the succulent pork filling.
- Whipping up a quick mushroom cream sauce adds luxurious depth and elevates the entire dining experience.
- Letting the Wellington rest after baking allows precious juices to redistribute, guaranteeing incredibly tender, mouthwatering meat.
- Brushing with egg yolk wash creates a stunning golden sheen that mimics professional bakery perfection.
- Chilling the rolled pork helps maintain its elegant shape and enables precise, clean slicing during preparation.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: UK
Nutrition
- Serving Size: 6
- Calories: 736 kcal
- Sugar: 1 g
- Sodium: 1030 mg
- Fat: 60 g
- Saturated Fat: 22 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 218 mg