Pork Wellington might sound like a complicated dish, but let me guide you on how to conquer AND enjoy it!
To make this dish a success, I recommend investing in good-quality puff pastry that bakes up light and golden.
Don’t skip chilling the wrapped pork before it goes into the oven—this helps the pastry hold its shape and bake evenly.
I really love how the mustard and prosciutto add a subtle, savory layer that balances the richness of the pork and pastry.
The final result looks stunning, but it’s really all about patience with each step.
How to Make Martha Stewart Pork Wellington Recipe
Ingredients
- 2 Pork Tenderloins
- 4 tbsp Olive Oil
- Salt, to taste
- Pepper, to taste
- 1 lb. Mushrooms (finely chopped)
- 3 cloves Garlic (minced)
- 2 cups Spinach (fresh)
- 8 slices Prosciutto
- 1 pack Puff Pastry (thawed)
- 1 Egg
- 1 tbsp Water
Step-by-Step Instructions
Step 1:
Preheat your oven to 400°F.
Season the pork tenderloins with salt and pepper.
In a skillet, heat olive oil over medium heat and sear the pork until browned.
Remove from the skillet and let them cool.
Step 2:
In the same skillet, add mushrooms and garlic.
Cook until the mushrooms release their moisture and become golden.
Stir in the spinach until just wilted.
Set aside to cool.
Step 3:
Roll out the puff pastry slightly and lay out the prosciutto slices on top.
Spread the mushroom-spinach mixture evenly over the prosciutto.
Place the pork tenderloin on top.
Step 4:
Whisk the egg with water to create an egg wash.
Brush the edges of the puff pastry with the egg wash.
Wrap the dough over the pork tightly and seal the edges.
Place the wrapped pork, seam-side down, on a baking sheet.
Step 5:
Brush the entire pastry with the remaining egg wash.
Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown and the pork is cooked to your liking.
Let it rest for a few minutes before slicing.
Tips and Tricks for Making This Recipe
Searing the Pork
Searing the pork is crucial for locking in moisture and adding flavor, so don’t skip this step!
Chopping the Vegetables
Make sure to finely chop the mushrooms for an even texture in the stuffing and the best flavor distribution.
Using the Right Pastry
Thawed puff pastry is easiest to work with when it’s slightly cold but pliable, avoiding breakage.
Preventing Soggy Pastry
Ensure the spinach-mushroom mixture is well-cooked and not watery to prevent the pastry from getting soggy.
Resting Before Slicing
Always rest the Wellington after baking so the juices redistribute, yielding perfectly tender pork every time.
What to Serve with Martha Stewart Pork Wellington
Garlic Green Beans
You can’t go wrong with garlic green beans as a side dish with pork wellington.
The crispiness of the beans, combined with the rich flavor of garlic, provides a wonderful contrast to the savory pastry.
To prepare, sauté fresh green beans with minced garlic in a bit of olive oil until tender.
Mustard Mash
A creamy mustard mash is another classic companion that pairs beautifully with pork wellington.
The tanginess of mustard adds just the right amount of zest, cutting through the richness of the wellington.
Simply mash your boiled potatoes and stir in some butter and mustard to taste.
Cauliflower Gratin
For a cheese lover, a cauliflower gratin can add that special cheesy note to your meal.
Baked in a creamy cheese sauce, the cauliflower becomes soft and deliciously comforting.
Top it with some breadcrumbs for an extra crunchy texture.
Sautéed Kale with Lemon
If you’re looking to add some greens, sautéed kale with a squeeze of fresh lemon is a great way to go.
The slight bitterness of kale is softened when cooked, and lemon brings a refreshing brightness to the plate.
This could be a new favorite vegetable side dish.
Sweet Potato and Pomegranate Salad
Here’s a slightly unconventional choice that brings a sweet and tangy twist to the table.
Roast some sweet potatoes, combine them with pomegranate seeds, and toss with a light vinaigrette.
It offers refreshing contrasts and pops of color, making your dining experience even more vibrant.
Variations and Substitutions
You can use beef tenderloin instead of pork if you enjoy the classic beef Wellington recipe.
For a vegetarian twist, try replacing the meat with portobello mushrooms or a mix of your favorite hearty mushrooms.
Pastry Options
You might want to experiment with different pastries, such as filo dough or a homemade pastry for a unique texture.
Swap the puff pastry for croissant dough, and you’ll end up with a flakier crust that’s quite enjoyable.
Filling Alternatives
Feel free to use kale or Swiss chard instead of spinach for a slightly different flavor profile.
Add a layer of caramelized onions for a hint of sweetness that complements the earthiness of the mushrooms.
Seasoning Adjustments
Try adding different herbs like rosemary or sage if you’re looking to give your dish a fresh twist.
Include a pinch of nutmeg to the spinach-mushroom stuffing. It adds a subtle warmth and depth that pairs beautifully.
How to Store Leftover Pork Wellington
Storing leftover Pork Wellington properly helps maintain its taste and texture.
It’s best to refrigerate it within two hours after cooking to keep it fresh.
If you plan to eat it within three days, the refrigerator will work just fine!
Airtight Containers
Slice the Pork Wellington into portions and place them in airtight containers.
This helps retain moisture and prevents any flavors from mingling with other foods.
You can stack these containers in the fridge to save space.
Freezing for Longevity
If you’d like to keep it for a longer period, freezing is an excellent option.
Wrap individual slices tightly in plastic wrap before placing them in freezer bags.
Label the bags with the date, so you know how long they’ve been stored.
Thawing Tips
When you’re ready to enjoy your leftover Pork Wellington, thaw it in the refrigerator.
This gradual process helps preserve its quality and texture, making it taste just as good!
Common Mistakes to Avoid
Not Properly Sealing the Dough
A common mistake is forgetting to seal the edges of the puff pastry tightly around the pork.
If the pastry isn’t sealed well, it can open during baking and reveal the filling.
Use a little egg wash to make sure everything sticks together nicely!
Overcooking the Pork
Cooking the pork too long is another trap.
You want the tenderloin to be juicy, not dry.
Use a meat thermometer to check for the perfect doneness.
Skipping the Resting Time
It’s tempting to dive right in, but slicing too soon will make the juices run out.
Letting it rest for a few minutes helps the juices redistribute throughout the pork.
Martha Stewart Pork Wellington Recipe
Ingredients
- 2 Pork Tenderloins
- 4 tbsp Olive Oil
- Salt to taste
- Pepper to taste
- 1 lb. Mushrooms finely chopped
- 3 cloves Garlic minced
- 2 cups Spinach fresh
- 8 slices Prosciutto
- 1 pack Puff Pastry thawed
- 1 Egg
- 1 tbsp Water
Instructions
- Preheat your oven to 400°F.
- Season the pork tenderloins with salt and pepper.
- In a skillet, heat olive oil over medium heat and sear the pork until browned.
- Remove from the skillet and let them cool.
- In the same skillet, add mushrooms and garlic.
- Cook until the mushrooms release their moisture and become golden.
- Stir in the spinach until just wilted.
- Set aside to cool.
- Roll out the puff pastry slightly and lay out the prosciutto slices on top.
- Spread the mushroom-spinach mixture evenly over the prosciutto.
- Place the pork tenderloin on top.
- Whisk the egg with water to create an egg wash.
- Brush the edges of the puff pastry with the egg wash.
- Wrap the dough over the pork tightly and seal the edges.
- Place the wrapped pork, seam-side down, on a baking sheet.
- Brush the entire pastry with the remaining egg wash.
- Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown and the pork is cooked to your liking.
- Let it rest for a few minutes before slicing.