A Holiday Favorite: The Perfect Pork Wellington Recipe

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If you’re looking for a delicious, show-stopping holiday dish, this pork Wellington recipe is the perfect addition to your Christmas menu.

Sliced pork loin wrapped in flaky pastry, garnished with fresh cranberries and rosemary sprigs on a white plate.

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The Perfect Pork Wellington

You’ve likely hard of the classic beef Wellington, but did you know you can also make pork Wellington?

In our home, it’s become a tradition to serve pork for our holiday meal. Over the years, we’ve experimented with all kinds of recipes, but this time, my husband and I decided to try something new with this pork Wellington recipe.

Let me tell you, it did not disappoint!

A sliced meat dish wrapped in pastry is displayed on an oval platter. It is garnished with fresh cranberries and sprigs of rosemary, creating a festive presentation.

We paired it with a side of cranberry sauce, and the combination of savory and sweet was absolutely delicious! It’s safe to say this recipe has earned a permanent spot on our holiday menu.

So today, I’m sharing how to make this recipe for your own holiday celebration.

With tender pork wrapped in flaky, golden pastry, it’s the perfect centerpiece for a festive Christmas dinner.

Plus, I’m sharing ideas for some sides, and even a delicious dessert to complete your holiday meal!

Why You’ll Love This Pork Wellington Recipe

This easy pork Wellington recipe strikes the perfect balance between elegance and simplicity. While it looks like a gourmet centerpiece worthy of a holiday feast, it’s surprisingly easy to make.

The tender, juicy pork is wrapped in layers of savory goodness with flaky golden puff pastry and a flavorful mushroom filling that deliver incredible taste in every bite.

It’s a dish that’s sure to wow your family and friends and have everyone coming back for seconds.

Ingredients for Pork Wellington

  • 1.5 lb pork tenderloin
  • 1 package of pork gravy mix
  • 1 can 12 oz frozen apple juice concentrate
  • 3 tablespoons crushed garlic
  • 4 sprigs of fresh rosemary
  • 3 tablespoons brown sugar
  • 8 oz salted butter
  • 6 oz extra virgin olive oil
  • 1 whole white onion or your preference
  • 6 Cremini mushrooms
  • 4 oz cream cheese
  • 1 lb bacon strips
  • Puff pastry defrosted and workable
  • 1 egg
  • White and black sesame seeds
A kitchen counter with ingredients for a pork wellington recipe, including two raw pork tenderloins in a white dish, pepper, salt, eggs, bacon, chopped onions, mushrooms, butter, and spices. Everything is ready for cooking.
  • Sliced bacon on a cutting board next to a small bowl of brown liquid, a green container of Traeger pork and poultry rub, and two salt and pepper grinders.
  • A close-up of a kitchen counter with a bowl of chopped onions in focus. Behind are bowls of diced mushrooms and butter. Two whole eggs are in the foreground.
  • A bottle of Trader Joe's premium extra virgin olive oil is placed on a kitchen counter. Next to it are salt and pepper shakers and a container with a silver lid. The background is a blurred white kitchen cabinet.

Equipment Needed

How to Make Pork Wellington

Step 1: Make and Brine the Pork Roast

First, in a sealable container, mix together the pork gravy mix, apple juice concentrate, crushed garlic, rosemary, brown sugar, and 24 ounces of water. Stir well until everything is fully combined.

Then, place the pork tenderloin into the container, making sure it’s completely submerged in the marinade. Seal it up and place it in the fridge for at least 24 hours, or for even better flavor, let it marinate for 48 to 72 hours.

Step 2: Prepare the Puff Pastry

Lay the puff pastry flat on a baking sheet or a clean surface, then roll it out to your desired size, making sure it’s big enough to wrap around the stuffing, bacon, and pork tenderloin.

Rolling pin on a sheet of uncooked, light-colored pastry dough awaits its transformation into a savory Pork Wellington. Laid out on a lightly floured surface, the dough is partially rolled with some uneven edges, ready to envelop the flavorful filling.
Slices of raw bacon are arranged in a neat grid pattern on a piece of puff pastry on top of a white parchment paper, ideal for wrapping a savory Pork Wellington. In the background, a white tray holds more raw meat, ready to be transformed into culinary art.

Next, place the bacon strips side by side in the center of the pastry, creating a layer for the tenderloin to rest on. You can see from the photo above how it should look as you complete this step.

Step 3: Prepare the Mushroom Filling

Finely chop the onion and mushrooms, then sauté them in a skillet with 4 ounces of butter over medium heat until they’re soft and golden. Season with salt and pepper to taste. Reduce the heat and stir in 4 ounces of cream cheese, mixing until smooth and well combined.

  • In a black pot, diced onions and chopped mushrooms sizzle away, joined by a clove of garlic. These fragrant ingredients create the perfect base for your Pork Wellington masterpiece.
  • A close-up of a creamy mushroom risotto, featuring a rich mix of rice and finely chopped mushrooms cooked in a creamy sauce, with a slightly glossy surface. The dish appears warm and freshly prepared.
  • A rectangular sheet of dough is topped with evenly spaced strips of bacon. In the center, there's a mixture of creamy filling, possibly containing cheese and finely chopped ingredients, spread in a line down the middle.

Once the filling is ready, spoon it in a single row down the center of the bacon layer on the puff pastry.

Tip from wendy’s kitchen:

This delicious mushroom mixture also works great as a stand-alone dip!

Step 4: Prepare the Pork Tenderloin

Season the tenderloin generously with salt, pepper, and your favorite rub. Heat a large skillet over medium heat, then add a drizzle of oil along with 4 ounces of butter. Sear the tenderloin on all sides until it’s nicely browned.

  • Two seasoned pork tenderloins searing in a hot pan with a layer of melted butter, showing a golden brown crust. The seasoning is visibly red, indicating spices like paprika or cayenne. The pan is metallic with slight oil splatters around the meat.
  • Two pieces of cooked meat in a pan, surrounded by sizzling sauce. The meat has a golden-brown exterior and rests on a textured, caramelized base.
  • A browned piece of meat resting on a layer of grated cheese and strips of bacon, all placed on a sheet of dough.

Once seared, place the tenderloin on top of the onion, mushroom, and cream cheese mixture.

A rolled pastry on a baking sheet, wrapped in uncooked bacon strips. The filling includes visible mushrooms and cheese. The pastry dough is partially folded around the bacon and filling, ready to be baked.

Fold the uncooked bacon strips over the tenderloin, making sure it’s completely covered.

Step 5: Closing the Puff Pastry

Brush the inside edges of the puff pastry with an egg wash to help seal it. Carefully fold the pastry over the tenderloin, wrapping it completely and pressing the edges to seal.

  • A raw beef Wellington preparation is shown. The beef is wrapped in prosciutto with a mushroom duxelles filling, all placed on a sheet of puff pastry. The pastry is unrolled, ready for wrapping and baking.
  • A rolled, uncooked pastry log on a sheet of parchment paper, with a light dusting of flour visible on its surface.
  • A close-up of an uncooked pastry roll, brushed with egg wash, on a white parchment paper. The pastry has a folded seam running down the middle and visible creases at each end.

Brush the outside of the puff pastry with the remaining egg wash for a beautiful golden finish. Finally, sprinkle white and black sesame seeds over the top to add a bit of flavor and texture.

Step 6: Baking the Pork Wellington

Bake in a preheated oven at 325°F for 40 minutes, or until the puff pastry is golden brown.

  • A partially baked pastry roll on parchment paper, sprinkled with black and white sesame seeds. The dough is golden and slightly puffed, hinting at a filling inside.
  • A close-up of a freshly baked loaf of bread topped with a generous sprinkle of black and white sesame seeds, resting on parchment paper. The bread has a golden-brown crust and looks warm and inviting.
  • Golden-brown puff pastry loaf sprinkled with sesame and black seeds, garnished with sprigs of fresh rosemary on a white plate.

Once it’s done, remove it from the oven and let it rest for a few minutes before slicing. Serve with your favorite vegetables, or other side dishes like creamy au gratin potatoes for a delicious and complete holiday meal.

Sliced Pork Wellington garnished with fresh rosemary and cranberries on a white platter. The meat is encased in golden pastry, surrounded by vibrant red berries and green herbs.
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Pork Wellington

If you're looking for a delicious, show-stopping holiday dish, this Pork Wellington recipe is the perfect addition to your Christmas menu.
Course Main Dishes
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 Pork Wellington

Ingredients

  • 1.5 lb pork tenderloin
  • 1 package of pork gravy mix
  • 1 can 12 oz frozen apple juice concentrate
  • 3 tablespoons crushed garlic
  • 4 sprigs of fresh rosemary
  • 3 tablespoons brown sugar
  • 8 oz salted butter
  • 6 oz extra virgin olive oil
  • 1 whole white onion or your preference
  • 6 Cremini mushrooms
  • 4 oz cream cheese
  • 1 lb bacon strips
  • Puff pastry defrosted and workable
  • 1 egg
  • White and black sesame seeds

Instructions

  • Step 1: Make and Brine the Pork Roast
  • First, mix the pork gravy, apple juice concentrate, crushed garlic, rosemary, brown sugar, and 24 ounces of water in a sealable container. Stir well until everything is thoroughly combined.
  • Place the pork tenderloin into the container, completely submerging it in the marinade. Seal it up and put it in the fridge for at least 24 hours, or for even better flavor, let it marinate for 48 to 72 hours.
  • Step 2: Prepare the Puff Pastry
  • Lay the puff pastry flat on a baking sheet or a clean surface, then roll it out to your desired size, making sure it’s big enough to wrap around the stuffing, bacon, and pork tenderloin.
  • Next, place the bacon strips side by side in the center of the pastry, creating a layer for the tenderloin to rest on. You can see from the photo above how it should look as you complete this step.
  • Step 3: Prepare the Mushroom Filling
  • Finely chop the onion and mushrooms, then sauté them in a skillet with 4 ounces of butter over medium heat until they’re soft and golden—season with salt and pepper to taste. Reduce the heat and stir in 4 ounces of cream cheese, mixing until smooth and well combined.
  • Once the filling is ready, spoon it in a single row down the center of the bacon layer on the puff pastry.
  • Tip from Wendy's Kitchen: This delicious mushroom mixture works great as a stand-alone dip!
  • Step 4: Prepare the Pork Tenderloin
  • Season the tenderloin generously with salt, pepper, and your favorite rub. Heat a large skillet over medium heat, then add a drizzle of oil and 4 ounces of butter. Sear the tenderloin on all sides until it’s nicely browned.
  • Once seared, place the tenderloin on top of the onion, mushroom, and cream cheese mixture.
  • Fold the uncooked bacon strips over the tenderloin, ensuring it’s completely covered.
  • Step 5: Closing the Puff Pastry
  • Brush the inside edges of the puff pastry with an egg wash to help seal it. Carefully fold the pastry over the tenderloin, wrapping it entirely and pressing the edges to seal.
  • Brush the outside of the puff pastry with the remaining egg wash for a beautiful golden finish. Finally, sprinkle white and black sesame seeds over the top to add flavor and texture.
  • Step 6: Baking the Pork Wellington
  • Bake in a preheated oven at 325°F for 40 minutes or until the puff pastry is golden brown.
  • Once it’s done, remove it from the oven and let it rest for a few minutes before slicing. Serve with your favorite vegetables or other side dishes like creamy au gratin potatoes for a delicious and complete holiday meal.

Notes

Equipment Needed:

Frequently Asked Questions

Q: How do I reheat pork Wellington?

A: Leftover Pork Wellington can be kept fresh in an airtight container in the fridge for up to three days. For the best results when reheating, try using an air fryer. Set it to 350°F and reheat for around 10 minutes, or until the pork reaches at least 145°F.

What to Pair with Your Pork Wellington

To make a complete Christmas meal to go with this pork tenderloin in puff pastry, consider serving elegant appetizers like , stuffed mushrooms with herbs and cheese, or a festive Christmas tree charcuterie board filled with seasonal fruits, nuts, and cured meats.

For side dishes, you can’t go wrong with garlic mashed potatoes or roasted root vegetables with a salad, which pair beautifully with the savory flavors of the Wellington. Green beans with slivered almonds, honey-glazed carrots or smoked brussels sprouts also add a touch of color to your plate.

Easy Smoked Brussels Sprouts Recipe with Maple Bacon by WM Design House
Smoked Brussels Sprouts with Dates
Close-up of a roasted vegetable salad served with carrots, beets, brussels sprouts, feta cheese, fresh dill and candied pecans.
Salad with Roasted Vegetables
MASTRO'S COPYCAT BUTTER CAKE RECIPE WITH RASPBERRY PUREE SAUCE.
Copycat Warm Butter Cake

To round out the meal, a glass of red wine, such as a bold Cabernet Sauvignon, makes the perfect pairing. Or, if you prefer cocktails, a classic winter white sangria like this recipe from my friend Jen @midwestlifeandstyle adds a festive touch to your holiday table.

And don’t forget dessert—this Copycat Warm Mastro’s Butter Cake is the perfect sweet finale to your Christmas dinner, with its rich, buttery flavor and irresistible texture.

Elegant navy blue flourishing calligraphic design featuring curved and looping lines, reminiscent of the intricate patterns you might find when you dye Easter eggs with silk ties.

Other Holiday Recipes from WM Design House

If you loved this recipe for pork Wellington recipe you might also enjoy some of these other holiday-inspired dishes.

Pork roast sliced on a tray with bbq sauce

Pork Tenderloin with Poached Pears

Click Here
A red and white striped bowl filled with pink popcorn sits on a wooden surface. More popcorn is scattered around it. Behind the bowl are red tins decorated with festive holiday designs, including trees and a Santa motif.

Cinnamon Popcorn

Click Here
Christmas sprinkle sugar cookies on a plate.

Soft Drop Christmas Sugar Cookies

Click Here

Wrapping Up

This pork Wellington recipe is the perfect way to impress your family and friends this holiday season. It’s elegant, full of rich flavor, and surprisingly easy to make!

Whether it’s for Christmas dinner or any special occasion, this dish is sure to be the star of your table.

I hope you give it a try! If you love this recipe don’t forget to pin it and save it for later—this is one you’ll want to come back year after year!

Happy holidays and happy cooking!

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Print The Recipe: Pork Wellington

A slice of baked potato galette topped with a dollop of sour cream and sprinkled with chopped herbs on a white plate. Two whole potatoes and a sprig of rosemary are in the background.
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Layered Potato Bake

If you're looking for a delicious, show-stopping side dish, this classic recipe for creamy layered potato bake is perfect for any occasion.
Course Side Dish
Cuisine American
Keyword Potato

Equipment

  • 10- 12" cast iron pan
  • Measuring cups
  • Measuring spoons
  • Potato peeler
  • Mandoline slicer or 8″ Chef’s knife
  • Cutting board
  • double boiler
  • Basting brush
  • Spatula

Ingredients

  • 8 – 10 large Russet potatoes
  • 1 – 8 oz container finely grated Pecorino Romano and Parmesan cheese blend (I like the Trader Joe's brand)
  • Herbes de Provence to taste
  • Olive oil
  • Fresh cracked pepper and fresh ground wine salt to taste
  • 1 – 8 oz. container clarified butter
  • Fresh rosemary and chives to garnish optional

Instructions

  • Preheat your oven to 350°F and use olive oil to season your cast iron skillet well.
  • Wash and peel your potatoes, then using a sharp knife or Mandoline, slice the potatoes into very thin rounds (about 1/8 inch thick).
  • Use a double boiler to melt your clarified butter.
  • Arrange a single layer of overlapping potato slices in a circular pattern, going clockwise around your cast iron skillet.
  • Use a basting brush to brush on some of the clarified butter. Then evenly sprinkle on the seasonings, including salt, pepper, Herbes de Provence, and the grated Pecorino Romano and Parmesan cheese blend.
  • Repeat the layering process, brushing with butter and adding seasoning and cheese until all your potatoes are used.
  • Bake uncovered for 60 – 90 minutes or until the top of the potatoes are crispy and golden brown.
  • When finished set your layered potato bake aside and let it cool for about 5 minutes. Once cooled, use a spatula to loosen the edges. Carefully invert the layered potato bake, and flip it out onto a flat surface like a cutting board or serving tray.
  • Slice the potato bake, garnish with fresh rosemary and chives if desired, and serve with a dollop of sour cream for extra flavor.

Notes

Keep leftovers in an airtight food storage container in the refrigerator for up to 3-4 days.
To reheat, preheat the oven to 375°F. Place the potatoes on a baking sheet or in an oven-safe dish. Cover loosely with foil and Bake for 15 to 20 minutes. Remove the foil for the last 5 minutes to add extra crispiness.
A blue pushpin is next to handwritten text reading "Pin to Remember It!" on a white background, adding a crafty touch reminiscent of DIY Halloween place card holders for your spooky table setup.
Easy and delicious pork Wellington recipe for Christmas dinner

More about me!

Wendy

Hello, I’m Wendy – a dedicated homemaker with a deep passion for decorating, gardening, cooking, and crafting. I find joy in harmonizing beautiful elements to fashion a space that is both comfortable and inspiring. I will help you create a beautiful home, one project at a time.

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2 Comments

  1. Oh my goodness. This looks delicious, Wendy. I can’t wait to try this recipe. Thanks for sharing.

    Reply

    1. Thank you Jen! It is one of my favorite recipes.

      Reply

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