If you want to entertain (or just treat the family) and not be stressed trying to juggle too many things in the kitchen then Easy Cheesy Pork Wellington is ideal as it can be made ahead of time and then just popped in the oven when you need it. My husband made a Pork Wellington for us last year which was made with black olive paste and prosciutto but I found it was far too salty. Hence I wanted to come up with something a bit more mellow. My light cream cheese was beckoning me from the fridge but it needed a little something, so garlic and mixed herbs were invited too. This recipe really is child’s play but produces something you would expect from a top restaurant.
The pork loin is butterflied and stuffed with the garlic and herb cream cheese.
The prosciutto is simply wrapped around the pork loin.
Next the pork loin is seared all over in a frying pan for about 5 minutes in total.
The pork loin is chilled and then wrapped in pastry.
For that bit of extra finesse make some pastry leaves.
You can also make flowers by making an oblong and making cuts along the edge of the the length and then rolling up. If it was for a birthday you could even do pastry letters!
Now you Wellington is ready to bake or put in the fridge covered for when you need it.
After serving, sit back relax and lap up all the complements!
I do hope you try my Easy Cheesy Pork Wellington, do let me know in the comments:-)
For more pork recipe inspiration you might like the following:
Poor Man’s Cripsy Duck (Pulled Hoisin Pork Tortillas)
- 500g/ 1.1lbs Pork tenderloin
- 100g / 4oz Light Philidelphia (cream cheese)
- 3 Cloves garlic, crushed
- 1 tbsp Mixed herbs
- 1 tbsp Olive oil
- 75g / 3oz Prosciutto
- 1 Sheet puff pastry
- 1 Egg, beaten
- Start by whizzing up the Philidelhia with the crushed garlic and herbs in a herb chopper (see Braun ad below) or mash together well with a fork in a bowl.
- Trim off all fat and sinew from the tenderloin.
- Butterfly by making a deep incision down the length of the tenderloin being careful not to cut all the way through.
- Fill the gap with the cheese mixture.
- Wrap the prosciutto around the tenderloin tucking it in underneath.
- Sear in oil in a large frying pan over medium to high heat until prosciutto is brown and crisp on all sides (about 5 minutes).
- Chill thoroughly.
- Place tenderloin upside down on the sheet of puff pastry, wrap up and seal with egg wash.
- Any excess pastry at the ends can be cut off and made into leaf decorations if you wish.
- Brush Wellington with egg wash.
- You can now bake at 200°C for 30 - 35 minutes on the bottom shelf of the oven or put back in the fridge for up to 24 hrs covered in cling film.
- Allow to rest for 5 minutes before serving.
- Serve with a salad in the summer or your favourite vegetables in the winter.
25 comments
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Alan Finney
14/12/2015 at 10:44 am (UTC 1) Link to this comment
Brilliant recipe, easy to follow and cook. Excellent result.
Many thanks.
Camilla
14/12/2015 at 2:02 pm (UTC 1) Link to this comment
Fab Alan, thank you so much for your feedback:-)
Paul Wilson
14/08/2015 at 12:12 am (UTC 1) Link to this comment
Scrummy – is the word that comes to mind.
Camilla
14/08/2015 at 9:41 am (UTC 1) Link to this comment
Definitely:-)
Eleanor Beavan
02/04/2015 at 6:16 pm (UTC 1) Link to this comment
That looks so delicious and so easy to follow !
Sarah Cooper
30/03/2015 at 10:12 am (UTC 1) Link to this comment
This looks delicious.
Ursula Hunt
25/08/2014 at 11:19 am (UTC 1) Link to this comment
nice variation and cutting down on red meat intake
Paul Wilson
15/07/2014 at 1:46 am (UTC 1) Link to this comment
Does look rather tasty.
Geoff Clark
06/07/2014 at 11:13 am (UTC 1) Link to this comment
Another recipe to make me feel hungry, time to start cooking …
Ursula Hunt
20/06/2014 at 11:11 am (UTC 1) Link to this comment
This looks very tasty
Camilla
20/06/2014 at 8:32 pm (UTC 1) Link to this comment
Thanks! It’s very good:-)
Carolyn Clapham
11/06/2014 at 8:39 am (UTC 1) Link to this comment
Another lovey idea that I’ll be trying soon 🙂
Camilla
11/06/2014 at 12:01 pm (UTC 1) Link to this comment
Ooh it is lovely:-)
Paul Wilson
26/10/2013 at 1:47 am (UTC 1) Link to this comment
I’ve always thought Wellington dishes look daunting, but you make it look pretty simple.
Tracy Nixon
18/10/2013 at 6:03 am (UTC 1) Link to this comment
Just bought some pork so looking for ideas – love this one so here goes….Thanks!
Camilla
18/10/2013 at 8:48 am (UTC 1) Link to this comment
Brilliant, I’m sure you’ll love it:-)
Maya Russell
11/10/2013 at 10:50 am (UTC 1) Link to this comment
Thanks, I have not cooked this yet, but I keep coming back to it!
Camilla
11/10/2013 at 7:29 pm (UTC 1) Link to this comment
Ooh, you won’t be disappointed if you do:-)
Tracy Nixon
08/10/2013 at 5:08 am (UTC 1) Link to this comment
Great recipe! Thank you for sharing!
Tracy Nixon
20/09/2013 at 5:06 am (UTC 1) Link to this comment
This looks absolutely gorgeous! Thanks!
Jacqueline Fawcett
17/09/2013 at 3:49 am (UTC 1) Link to this comment
Fantastic recipe, looks absolutely delicious!
Maya Russell
15/09/2013 at 6:35 am (UTC 1) Link to this comment
This looks easy! Can I use bacon instead of prosciutto?
Camilla
16/09/2013 at 7:52 am (UTC 1) Link to this comment
I don’t think bacon would work as it would shrink and you could be left with fatty bits, the proscuitto is best.
Caroline Taylor
19/08/2013 at 1:24 pm (UTC 1) Link to this comment
This sounds amazing! I love the name easy cheesy by the way, made me chuckle.
Annie Costa
25/07/2013 at 7:47 pm (UTC 1) Link to this comment
Brilliant recipe!
Japanese style marinaded pork by How to cook good food
12/09/2014 at 11:17 am (UTC 1) Link to this comment
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