Gordon Ramsay Pork Wellington Recipe

This Gordon Ramsay Pork Wellington recipe is a juicy and impressive recipe, which is made with prosciutto and earthy mushrooms. It’s a restaurant-quality dish, ready in about 1 hour and 5 minutes.

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Gordon Ramsay Pork Wellington Ingredients

For the Wellington:

500g pork tenderloin
Salt + pepper
1 tbsp vegetable oil
2 tbsp butter
250g mushrooms, diced
1 red onion, finely diced
Small bunch fresh thyme, leaves only
50ml white wine
6 slices prosciutto or Parma ham
1 tbsp mustard
Small bunch fresh sage, chopped
250g puff pastry
1 egg, beaten

For the Sauce:

2 tbsp butter
1 onion, finely diced
2 tbsp mustard (mix of Dijon + yellow)
125ml chicken stock
125ml white wine
50ml whipping cream
1 tsp dried thyme
Salt + pepper

How To Make Gordon Ramsay Pork Wellington

Sear the Pork: Preheat your oven to 428°F (220°C). Season the pork tenderloin generously with salt and pepper. Heat the vegetable oil in a hot skillet and sear the pork on all sides until golden brown. Remove from the pan and let it cool completely.
Prepare the Mushroom Duxelles: In the same skillet, melt the butter. Sauté the diced onion, mushrooms, and thyme leaves until the moisture has evaporated and the mixture is dry. Pour in the white wine and continue to cook until all the liquid has cooked off. Let the mixture cool completely.
Assemble the Wellington: Lay out a sheet of puff pastry. Arrange the prosciutto slices on top in a slightly overlapping layer. Spread the cooled mushroom mixture over the prosciutto. Brush the seared pork tenderloin with mustard and sprinkle with chopped sage, then place it at one end of the pastry.
Wrap and Seal: Tightly roll the pastry around the pork, tucking in the sides. Trim any excess pastry. Place the wrapped Wellington seam-side down on a baking sheet. Brush the entire surface with the beaten egg.
Bake the Wellington: Bake for 30 to 35 minutes, or until the pastry is golden brown and a meat thermometer inserted into the center of the pork reads 145°F (63°C).
Make the Mustard Cream Sauce: While the Wellington bakes, melt the butter in a saucepan. Sauté the onion until soft. Stir in the mustards, then pour in the white wine and chicken stock. Simmer until the sauce has reduced and thickened slightly. Stir in the whipping cream and dried thyme, and season with salt and pepper.
Rest and Serve: Let the baked Wellington rest for at least 5 minutes before slicing. Serve the slices with the warm mustard cream sauce spooned over the top.

Recipe Tips

How to ensure the pork is perfectly cooked? The most reliable way to get juicy, perfectly cooked pork is to use a meat thermometer. Pull the Wellington from the oven when the internal temperature hits 145°F (63°C). It will continue to cook as it rests, reaching the ideal temperature of 149°F (65°C).
How to get a crispy bottom crust? To prevent a soggy bottom, place the Wellington on a wire rack set inside your baking tray. This allows air to circulate underneath, ensuring the pastry becomes crisp all over.
How to keep the Wellington’s shape? After wrapping the Wellington in pastry, chill it in the refrigerator for at least 10-15 minutes before baking. This helps the pastry firm up and hold its tight shape in the oven.
How to add a professional touch? For a decorative finish, gently score the top of the pastry with the back of a knife before applying the egg wash. Create a light diamond or crosshatch pattern, being careful not to cut all the way through the pastry.

What To Serve With Pork Wellington

This rich and impressive main course pairs beautifully with classic, elegant sides:

Creamy Mashed Potatoes or Potato Gratin
Roasted Asparagus with a squeeze of lemon
Glazed Carrots or Sautéed Green Beans
A glass of the same white wine used in the sauce

How To Store Pork Wellington

Store: Leftover Pork Wellington can be stored in an airtight container in the refrigerator for up to 2 days. Reheat: For the best results and to keep the pastry crispy, reheat slices in an oven or air fryer at 350°F (175°C) for 10-15 minutes until warmed through. Avoid using the microwave, as it will make the pastry soft.

Pork Wellington Nutrition Facts

Calories: 723kcal
Protein: 40g
Fat: 50g
Carbohydrates: 25g
Sugar: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make Pork Wellington ahead of time?

Yes, you can assemble the Wellington completely (up to the egg wash step), wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to cook, apply the egg wash and bake as directed, adding a few extra minutes to the cooking time.

What kind of mushrooms are best for the duxelles?

Cremini (baby bella) mushrooms are a great choice as they have a deep, earthy flavor. However, a mix of wild mushrooms or simple white button mushrooms will also work well. The key is to cook them until all their moisture has evaporated.

Can I use a different cut of pork?

Pork tenderloin is ideal for this recipe because it is lean, tender, and cooks relatively quickly. A small, boneless pork loin roast could also be used, but you would need to adjust the baking time significantly to ensure it is cooked through.

Try More Recipes:

Gordon Ramsay Pulled Pork Recipe
Gordon Ramsay Roast Pork Recipe
Gordon Ramsay Roast Pork Loin Recipe