Pork Wellington

Posted by Callies Biscuits on

Pork Wellington is a sophisticated week night meal. This dish is packed with flavor and is a little fancy for the kids. The preparation is super simple, in fact, I prepped while my girls did their homework. Enjoy!


Pork Wellington


    - 3 lb pork loin - 1 Puff Pastry Sheet, rolled out and floured - 1 tbsp olive oil - 1 tbsp Dijon mustard - 1 medium onion, chopped - 8 ounces of mushrooms, chopped - 3 garlic cloves, minced - 1 egg, whisked, for wash - Salt and pepper


    1. Preheat oven to 375° 1. Generously salt and pepper the pork loin and set aside 1. Sauté onions, garlic, and mushrooms, then set aside to cool 1. With olive oil and a smoking hot pan, sear pork loin on all sides 1-2 minutes per side. Set aside to cool, and then add Dijon mustard to all sides of seared loin. 1. On a floured surface, roll out one sheet of thawed puff pastry. 1. Once the mushroom mixture and pork loin has cooled place the mushrooms in the middle of the puff pastry sheet. Then place the seared pork loin on top in the middle as well. 1. Begin wrapping up your pig in the blanket by folding the bottom portion and the sides. 1. Lastly, fold over the final piece of puff pastry and seal it all over with the egg wash. 1. Place on a lined sheet pan to bake in the preheated oven. You may sprinkle fresh thyme if you wish on top. 1. Bake until an internal temp of 145 degrees is reached and the puff pastry is golden brown. 1. Slice and serve!

      "Pork Wellington, the adult version of everyone’s favorite pig in a blanket!" ~Carrie