Show-stopping yet surprisingly approachable, this pork Wellington wraps tender pork loin, creamy ricotta and savoury mushrooms in golden, flaky puff pastry. It is the kind of centrepiece that turns an ordinary weeknight into something special, with a filling that stays juicy and flavourful. Slice it at the table and watch the beautiful layers do all the talking.
Ingredients
- 1 kg (2.2 lb) pork loin
- Salt
- 250 g (1 cup) ricotta
- 70 g (about 2 cups) spinach
- 50 g (1 cup) cilantro, chopped
- 2 garlic cloves
- 300 g (about 4 cups) mushrooms
- 500 g (1.1 lb) unleavened puff pastry
- 40 g (3 tbsp) olive oil
Instructions
- Butterfly the pork into a flat piece about 2 cm thick. Rub with salt or your favorite spices, roll up, and marinate in the fridge 2-8 hours.
- Saute the mushrooms in olive oil, add the spinach, a minced garlic clove, salt, and pepper. Mix the ricotta with cilantro and the remaining garlic.
- Unroll the pork, spread with the mushroom-spinach mix and ricotta, and roll up. Sear until browned in olive oil.
- Wrap in pastry (two 250 g sheets) and bake at 160 C (320 F) for about 80 minutes.
Tips
Let the Wellington rest for 10-15 minutes before slicing so the juices settle and the pastry stays crisp. For more hearty pork dinners, try our Oven-Baked Pork with Mushrooms, Pickles and Cheese and 30-Minute Pork and Potato Skillet. For pastry and roasting basics, Serious Eats offers helpful guides.
Cook the mushroom mixture until most of the liquid has evaporated — a dry filling keeps the pastry from turning soggy. If the pastry browns too quickly, tent it loosely with foil for the last part of baking.
Nutrition: per 100 g: 244 kcal, protein 21.3 g, fat 16.6 g, carbs 1.2 g.