Pork Wellington (Spinach–Mushroom Duxelles, Prosciutto Wrap) — Show-Stopping Holiday Roast
This Pork Wellington recipe is my updated, make-ahead holiday roast for a show-stopping puff pastry pork tenderloin with spinach–mushroom duxelles and a crisp prosciutto wrap—perfect for Christmas dinner in Canada, Thanksgiving leftovers, or a cozy Sunday roast in the USA. Based on my YouTube video (with a few changes since publishing), this foolproof Pork Wellington for home cooks fixes soggy bottoms and dry meat: a drier duxelles, a moisture barrier, and precise temps for juicy pork under golden pastry. Serve it with Parisian potatoes, glazed carrots, and a quick demi-glace pan sauce for a French bistro dinner at home. If you’ve been searching for an easy Pork Wellington with step-by-step instructions, oven timing, and make-ahead tips, this guide will take you from weeknight practice to holiday centerpiece with restaurant results.
Based on my YouTube video — with a few important tweaks since publishing for better moisture control, a crisper base, and juicier pork for home cooks in Canada & the USA.
Why this Pork Wellington Works
This version fixes the two classic Wellington pain points: a soggy bottom and overcooked meat. We dry-reduce the duxelles, wrap the tenderloin in prosciutto (or a thin crêpe) as a moisture barrier, chill the roll before baking, and pull the pork at 63–65 °C (145–149 °F) so it rests perfectly pink and juicy under a golden puff pastry. Parisian-style vegetables (carrots, potatoes, asparagus) keep the bistro look you loved in the video, while a quick pan sauce stretches demi-glace for the right volume and shine.
Along the way, if you’d like sides or sauces that match the vibe, you’ll find my Parisian potatoes, Parisian potatoes with bacon, homemade hollandaise, creamy mushroom steak sauce, or a bistro-style Sauce Entrecôte. For a fresh starter, try classic French onion soup or a crisp Caesar salad, and finish with crème brûlée.
Ingredients (serves 4)
For the Pork & Wrap
- 500–600 g (1.1–1.3 lb) pork tenderloin, trimmed
- 10 g (2 tsp) kosher salt (divided; for seasoning & veg water)
- 3 g (½ tsp) black pepper
- 15 ml (1 tbsp) neutral oil
- 80–100 g (3–3½ oz) thin prosciutto or 1 very thin savory crêpe
Dry Duxelles (Spread)
- 250 g (9 oz) cremini/Paris mushrooms, very finely chopped
- 150 g (5 oz) baby spinach, chopped
- 30 g (2 tbsp) butter
- 40 g (1 small) shallot, minced
- 5 ml (1 tsp) Dijon mustard
- 3–5 g (½–¾ tsp) fine salt, 2–3 g (½ tsp) white pepper
Pastry
- 300 g (10–11 oz) all-butter puff pastry, cold
- 50 g (1 large) egg, beaten (egg wash)
Vegetables
- 600 g (1 lb 5 oz) waxy potatoes, Parisienne-cut or small
- 300 g (10 oz) carrots, cut into Parisienne or coins
- 200 g (7 oz) asparagus, trimmed
- 15–30 g (1–2 tbsp) butter to finish
Pan Sauce (Quick Entrecôte-style glaze)
- 125 ml (½ cup) demi-glace or strong beef/veal reduction
- 60 ml (¼ cup) light cream or water to thin to nappe
- 5 ml (1 tsp) Dijon, optional
- 10–15 ml (2–3 tsp) brandy or white wine, optional
Step-by-Step
1) Sear & Chill the Tenderloin
Pat pork dry. Season lightly with salt/pepper. Sear in hot oil until well browned on all sides (2–3 min per side). Cool completely on a rack; refrigerate 20–30 minutes.
2) Make a Dry Duxelles
Sweat shallot in butter; add mushrooms and cook on medium-high until the pan is nearly dry and the mushrooms start to sizzle. Fold in spinach; cook just until wilted and moisture evaporates. Stir in Dijon; season. Spread on a plate to cool, then press between paper towels to remove excess moisture.
3) Blanch the Vegetables
Salt boiling water. Blanch potatoes 10–12 min (tender-firm), carrots 6–8 min, asparagus 60–90 sec. Drain. Just before serving, re-glaze in a pan with butter and a pinch of salt.
4) Wrap the Pork
On parchment, lay overlapping prosciutto slices into a rectangle. Spread a thin layer of duxelles over the center. Place the chilled tenderloin on top; spread remaining duxelles over the visible surface. Roll tight using the parchment to help; twist ends. Chill 15–20 minutes to set the cylinder.
5) Pastry & Assembly
On a lightly floured surface, roll pastry to ~3 mm (⅛ in) thick, large enough to wrap the roll with a small seam. Brush edges with egg wash. Unwrap the pork; place on pastry; roll to seal underneath. Trim excess, crimp ends, brush with egg, score lightly, and cut 1–2 small steam vents. Chill 15 minutes.
6) Bake
Bake on a parchment-lined sheet at 190 °C / 375 °F for 30–35 minutes until pastry is deep golden and the center reads 63–65 °C / 145–149 °F. Rest 10 minutes.
7) Quick Pan Sauce
Warm demi-glace; thin with cream or water to nappe. Optional Dijon/brandied splash. Keep glossy and pourable.
Serve thick slices of Pork Wellington with glazed Parisian vegetables and a spoon of sauce. For a hearty plate, add mashed potatoes or Belgian fries; for seafood nights, swap the sauce for tartare sauce and serve with a crisp salad.
Substitutions & Variations
- Barrier: Prosciutto → thin savory crêpe or thinly sliced ham.
- Mushrooms: Cremini → button, shiitake (mixed), or portobello (finely chopped).
- Spinach: Baby spinach → Swiss chard (stems finely diced & sweated first).
- Sauce: Demi-glace glaze → Sauce Entrecôte, Roquefort sauce, or creamy mushroom sauce.
- Make-Ahead: Assemble up to Step 5, chill up to 24 h. Brush again with egg just before baking.
Pro Tips
- Dry means crisp. Reduce the duxelles until it sizzles and leaves a dry trace.
- Chill every layer. A cold roll + cold pastry = clean edges and lift.
- Thermometer wins. Pull at 63–65 °C (145–149 °F) and rest.
- Vent & score. Small “chimneys” + light scoring prevent steam pockets.
FAQ
Can I use loin instead of tenderloin?
Yes, but choose a small center-cut and add 5–10 minutes; check temp.
Can I make this gluten-free?
Use gluten-free puff pastry and the crêpe barrier instead of prosciutto if needed.
How do I reheat leftovers?
Slice and reheat at 160 °C / 325 °F for 8–12 minutes; avoid microwaving the pastry.
What sides pair best?
Parisian potatoes, mashed potatoes, simple green beans, or a Caesar salad.
What to Serve With / Suggested Posts
- Parisian potatoes
- Parisian potatoes with bacon
- Homemade hollandaise sauce
- Creamy mushroom steak sauce
- Sauce Entrecôte
- Roquefort sauce guide
- Classic French onion soup
- Belgian fries (frites)
- Homemade mashed potatoes
- Crème brûlée
Pork Wellington (Spinach–Mushroom Duxelles, Prosciutto Wrap) — Show-Stopping Holiday Roast
Ingredients
For the Pork & Wrap
- 500 –600 g 1.1–1.3 lb pork tenderloin, trimmed
- 10 g 2 tsp kosher salt (divided; for seasoning & veg water)
- 3 g ½ tsp black pepper
- 15 ml 1 tbsp neutral oil
- 80 –100 g 3–3½ oz thin prosciutto or 1 very thin savory crêpe
Dry Duxelles (Spread)
- 250 g 9 oz cremini/Paris mushrooms, very finely chopped
- 150 g 5 oz baby spinach, chopped
- 30 g 2 tbsp butter
- 40 g 1 small shallot, minced
- 5 ml 1 tsp Dijon mustard
- 3 –5 g ½–¾ tsp fine salt, 2–3 g (½ tsp) white pepper
Pastry
- 300 g 10–11 oz all-butter puff pastry, cold
- 50 g 1 large egg, beaten (egg wash)
Vegetables
- 600 g 1 lb 5 oz waxy potatoes, Parisienne-cut or small
- 300 g 10 oz carrots, cut into Parisienne or coins
- 200 g 7 oz asparagus, trimmed
- 15 –30 g 1–2 tbsp butter to finish
Pan Sauce (Quick Entrecôte-style glaze)
- 125 ml ½ cup demi-glace or strong beef/veal reduction
- 60 ml ¼ cup light cream or water to thin to nappe
- 5 ml 1 tsp Dijon, optional
- 10 –15 ml 2–3 tsp brandy or white wine, optional
Instructions
Sear & Chill the Tenderloin
- Pat pork dry. Season lightly with salt/pepper. Sear in hot oil until well browned on all sides (2–3 min per side). Cool completely on a rack; refrigerate 20–30 minutes.
Make a Dry Duxelles
- Sweat shallot in butter; add mushrooms and cook on medium-high until the pan is nearly dry and the mushrooms start to sizzle. Fold in spinach; cook just until wilted and moisture evaporates. Stir in Dijon; season. Spread on a plate to cool, then press between paper towels to remove excess moisture.
Blanch the Vegetables
- Salt boiling water. Blanch potatoes 10–12 min (tender-firm), carrots 6–8 min, asparagus 60–90 sec. Drain. Just before serving, re-glaze in a pan with butter and a pinch of salt.
Wrap the Pork
- On parchment, lay overlapping prosciutto slices into a rectangle. Spread a thin layer of duxelles over the center. Place the chilled tenderloin on top; spread remaining duxelles over the visible surface. Roll tight using the parchment to help; twist ends. Chill 15–20 minutes to set the cylinder.
Pastry & Assembly
- On a lightly floured surface, roll pastry to ~3 mm (⅛ in) thick, large enough to wrap the roll with a small seam. Brush edges with egg wash. Unwrap the pork; place on pastry; roll to seal underneath. Trim excess, crimp ends, brush with egg, score lightly, and cut 1–2 small steam vents. Chill 15 minutes.
Bake
- Bake on a parchment-lined sheet at 190 °C / 375 °F for 30–35 minutes until pastry is deep golden and the center reads 63–65 °C / 145–149 °F. Rest 10 minutes.
Quick Pan Sauce
- Warm demi-glace; thin with cream or water to nappe. Optional Dijon/brandied splash. Keep glossy and pourable.
Video
Notes
Substitutions & Variations
- Barrier: Prosciutto → thin savory crêpe or thinly sliced ham.
- Mushrooms: Cremini → button, shiitake (mixed), or portobello (finely chopped).
- Spinach: Baby spinach → Swiss chard (stems finely diced & sweated first).
- Sauce: Demi-glace glaze → Sauce Entrecôte, Roquefort sauce, or creamy mushroom sauce.
- Make-Ahead: Assemble up to Step 5, chill up to 24 h. Brush again with egg just before baking.
Pro Tips
- Dry means crisp. Reduce the duxelles until it sizzles and leaves a dry trace.
- Chill every layer. A cold roll + cold pastry = clean edges and lift.
- Thermometer wins. Pull at 63–65 °C (145–149 °F) and rest.
- Vent & score. Small “chimneys” + light scoring prevent steam pockets.
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