Hamdi Saidani Jamie Oliver’s Pork Wellington is one of the best and easiest recipes that uses pork fillet to put a twist on the traditional Wellington. This jamie oliver pork wellington is made with succulent pork fillet, aromatic herbs like sage, parsley, and chives, and flavorful wild mushrooms. It’s all wrapped in puff pastry, which is made of flour, butter, and a touch of egg yolk for glazing.
The result is a golden-brown Pork Wellington that’s crispy on the outside and tender on the inside.
Jamie Oliver Pork Wellington Ingredients
- Olive oil for frying
- 2 large pork fillets (about 800g), trimmed
- 1 shallot, finely chopped
- 50g butter
- 150g wild mushrooms, finely chopped
- Sage, parsley, and chives, chopped
- 100g spinach
- 10 slices prosciutto
- 50g chicken liver pâté
- 500g puff pastry
- Flour for dusting
- 2 egg yolks mixed with 1 tsp water
- 300ml double cream
- 3 tbsp Dijon mustard
How To Make Jamie Oliver Pork Wellington
- Sear the Pork: Heat some oil in a pan on high heat. Season the pork fillets and sear them quickly for 2 minutes each. Let them cool.
- Cook Veggies and Herbs: In the same pan, melt butter and sauté the shallot and mushrooms until soft. Add chopped herbs and season. Divide the mixture into two bowls and let it cool.
- Wilt the Spinach: In another pan, heat a bit of oil and wilt the spinach. Drain excess water and chop it. Add it to the first pan to soak up any leftover flavors.
- Wrap the Pork: Lay prosciutto slices on cling film. Spread pâté on them. Place the pork fillets on top, add mushrooms, and then spinach. Roll it up tightly using the cling film and chill it.
- Prepare the Pastry: Roll out the puff pastry on a floured surface. Place the pork on a smaller pastry strip. Brush edges with egg yolk. Cover with a larger pastry piece, seal the edges, and chill for 30 minutes.
- Bake: Preheat oven to 200C. Brush more egg yolk on the pastry and bake for 35-40 mins until golden. Let it rest for 10 minutes before slicing.
- Make the Sauce: Boil the cream, add mustard and the reserved mushroom mix. Stir well and serve.
What Sides To Serve With Pork Wellington
Serve Pork Wellington with garlic mashed potatoes, steamed asparagus, or a simple green salad to complement the rich flavors of the dish.
How Long Does Cooked Pork Wellington Last
- In The Fridge: Stored in an airtight container, cooked Pork Wellington will last for up to 3-4 days in the fridge.
- In The Freezer: For longer storage, you can freeze the cooked Pork Wellington in a freezer-safe container. It will keep well for up to 2-3 months. Make sure to thaw it in the fridge before reheating.
Jamie Oliver Pork Wellington Nutrition Facts
- Calories: 709
- Fat: 53g
- Saturated Fat: 27g
- Carbs: 22g
- Sugars: 2g
- Fiber: 2g
- Protein: 33g
- Salt: 2.2g
Try More Jamie’s Recipes:
- Jamie Oliver Paprika Pork Fillet
- Jamie Oliver Pork Medallions Recipe
- Jamie Oliver Slow Cooker Pork Casserole
- Jamie Oliver Leftover Roast Pork
Jamie Oliver Pork Wellington
Description
Jamie Oliver’s Pork Wellington is an easy and delicious twist on the classic, using pork fillet, herbs, and wild mushrooms. Wrapped in puff pastry, it turns out golden and crispy outside, yet tender inside.
Jamie Oliver Pork Wellington Ingredients
How To Make Jamie Oliver Pork Wellington
- Heat some oil in a pan on high heat. Season the pork fillets and sear them quickly for 2 minutes each. Let them cool.
- In the same pan, melt butter and sauté the shallot and mushrooms until soft. Add chopped herbs and season. Divide the mixture into two bowls and let it cool.
- In another pan, heat a bit of oil and wilt the spinach. Drain excess water and chop it. Add it to the first pan to soak up any leftover flavors.
- Lay prosciutto slices on cling film. Spread pâté on them. Place the pork fillets on top, add mushrooms, and then spinach. Roll it up tightly using the cling film and chill it.
- Roll out the puff pastry on a floured surface. Place the pork on a smaller pastry strip. Brush edges with egg yolk. Cover with a larger pastry piece, seal the edges, and chill for 30 minutes.
- Preheat oven to 200C. Brush more egg yolk on the pastry and bake for 35-40 mins until golden. Let it rest for 10 minutes before slicing.
- Boil the cream, add mustard and the reserved mushroom mix. Stir well and serve.
Jamie Oliver Pork Wellington
