I can’t lie, there is something about wellingtons that I love making, they are so rewarding after all the time you spend making them. They also give a great ‘wow’ factor for a dinner party or meal.

I once visited Berlin in Germany and loved the food there, I saw this being served in a few places in the run up to Christmas and wanted to try my own version of it, I love the taste of this wellington it is probably my favourite dish and takes me back to all flavours I had in Berlin.

Don’t forget to see my Beef Wellington too

How to make it

Pork Wellington

  • Prep Time: 1 hours / Cooking Time: 1 hour
  • Persons: 4
  • Ingredients
  • 400g piece of pork fillet
  • 250g mushrooms
  • 50g butter
  • Fresh thyme chopped
  • 100ml white wine
  • 7 slices of streaky bacon
  • 1 sheet puff pastry
  • 1 beaten egg
  1. Instructions
  2. Preheat the oven to 200 degrees / gas mark 6
  3. Put the pork on a plate and rub in some olive oil and seasoning
  4. Add the meat to a hot pan to and make sure all edges are cooked and then put in the oven for 10mins and let it cool down
  5. Blitz the mushrooms in a food processor
  6. Melt the butter in a warm pan and add the mushrooms and thyme until they are soft
  7. Pour in the wine and cook together until a wet mix forms then let the mushrooms cool down
  8. Lay out a large piece of clingfilm and then make a layer with the bacon with 2cm overlaps
  9. Spread the mushrooms on top of the bacon in a thin layer
  10. Place the pork on top and wrap very tightly, twisting the ends to make a firm and equal sausage shape, the tighter you wrap the neater the shape will be
  11. Put the meat in the fridge for 30 mins to firm up
  12. Roll out the pastry and place the meat in the centre, cut the ends of the pastry with just enough left over to cover the meat when you roll
  13. Wrap tightly, I sometimes wrap it twice to make sure its really tight and neat
  14. Put the meat in the fridge for 30 mins to firm up
  15. When ready, pre-heat the oven to 200 degrees/ gas mark 6 and add the beaten egg to the top of the wellington and out in the oven for 60 mins, or until the pastry is golden
  16. Leave to rest for 20 mins and then slice and serve