Easy Cheesy Pork Wellington is pork loin stuffed with garlic and herb cream cheese, wrapped in prosciutto and enveloped in puff pastry – easy to make, but utterly impressive!
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)
- Simple Pork Fried Rice
- Pork in Grapes
- Pork & Mushrooms in a Cream & Tarragon Sauce
- Quick Leftover Pork Pesto Pasta
Why not pin for later?
Easy Cheesy Pork Wellington
Ingredients
- 500 g / 1.1lbs Pork tenderloin
- 100 g / 4oz Light Philidelphia cream cheese
- 3 Cloves garlic crushed
- 1 tbsp Mixed herbs (dried)
- 1 tbsp Olive oil
- 75 g / 3oz Prosciutto
- 1 x 375g Sheet puff pastry
- 1 Egg beaten
Instructions
- 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.
Carolyn Clapham
Another lovey idea that I’ll be trying soon 🙂
Camilla
Ooh it is lovely:-)
Paul Wilson
I’ve always thought Wellington dishes look daunting, but you make it look pretty simple.
Tracy Nixon
Just bought some pork so looking for ideas – love this one so here goes….Thanks!
Camilla
Brilliant, I’m sure you’ll love it:-)
Maya Russell
Thanks, I have not cooked this yet, but I keep coming back to it!
Camilla
Ooh, you won’t be disappointed if you do:-)
Tracy Nixon
Great recipe! Thank you for sharing!
Tracy Nixon
This looks absolutely gorgeous! Thanks!
Jacqueline Fawcett
Fantastic recipe, looks absolutely delicious!
Maya Russell
This looks easy! Can I use bacon instead of prosciutto?
Camilla
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
This sounds amazing! I love the name easy cheesy by the way, made me chuckle.
Annie Costa
Brilliant recipe!