This Gordon Ramsay Pork Wellington recipe features a succulent pork tenderloin wrapped in prosciutto, enveloped in puff pastry, and baked to golden perfection. With a total time of 70 minutes and serving 4, it’s a delightful dish for any occasion.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Bbq Brisket Recipe
- Gordon Ramsay Sticky Pork Ribs Recipe
- Gordon Ramsay Coffee Rub Steak
💗 Why You Should Give This Pork Wellington Recipe A Chance:
- Flavor Fusion: Prosciutto, mustard, and apple elevate pork’s taste.
- Texture Harmony: Tenderloin encased in flaky pastry delights.
- Gourmet Simplicity: Easy steps, stunning presentation.
- Impressive Yet Accessible: Ideal for gatherings, appeals to all.
❓ What Is Gordon Ramsay Pork Wellington Recipe?
Gordon Ramsay’s Pork Wellington is a classic dish made with pork tenderloin, prosciutto, mustard, and puff pastry. It boasts a succulent, juicy texture enveloped in crispy, buttery pastry. This dish derives its name from the Duke of Wellington.
🍖 Gordon Ramsay Pork Wellington Ingredients
- 1 whole egg
- 1 tablespoon water
- 1-ounce dried apple rings
- 1 whole pork tenderloin, approximately 1 pound
- 4 1/2 ounces thinly slice prosciutto ham
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon all-purpose flour
- 1 sheet puff pastry, thawed completely
- 1 tablespoon whole-grain mustard
👩🍳 How To Make Gordon Ramsay Pork Wellington
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Process apple rings in a food processor and set aside.
- Trim pork tenderloin, lay prosciutto on parchment paper, season, and wrap the tenderloin with prosciutto and apples.
- Roll out puff pastry, spread mustard, and wrap the prosciutto-wrapped tenderloin in the pastry, sealing the edges with egg wash.
- Brush the entire pastry with egg wash, place on the baking sheet, and bake for 25-30 minutes at 400°F until the pork reaches 140°F internally.
- Let the tenderloin rest for 10 minutes before slicing and serving.
💭 Recipe Tips
- Ensure the pastry’s thickness—too thin risks sogginess; too thick, uneven cooking.
- Use prosciutto thinly to avoid overpowering the pork’s flavors.
- Apply mustard thinly; excess might overpower the delicate pork taste.
- Seal the edges firmly to prevent pastry from unraveling while baking.
- Rest the cooked Wellington before slicing to retain juiciness.
🍛 What To Serve With Pork Wellington?
Serve with roasted vegetables, mashed potatoes, or a crisp salad for balance consider sides like green beans, roasted carrots, or a flavorful potato gratin to complement its richness.
🎚 How To Store Leftovers Pork Wellington?
- Refrigerate: Cool the Pork Wellington completely, then wrap it tightly in plastic wrap or aluminum foil place it in an airtight container and store in the refrigerator for up to 3 days.
- Freeze: For longer storage, wrap the cooled Pork Wellington tightly in plastic wrap, then in aluminum foil place it in a freezer-safe bag or container and freeze for up to 2 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Pork Wellington?
- Oven Method: Preheat Leftovers Pork Wellington at 350°F, bake uncovered for 15-20 mins until warmed through.
- Toaster Oven: Reheat Leftovers Pork Wellington at 325°F for 10-15 mins for individual portions.
- Air Fryer: Heat Leftovers Pork Wellington at 325°F for 5-8 mins, ensuring even reheating.
FAQs
What’s The Best Way To Achieve A Perfectly Cooked Pork Tenderloin In A Wellington?
Achieve a perfectly cooked pork tenderloin by searing before wrapping in prosciutto, ensuring even pastry cooking at 400°F until the pork reaches 145°F internally.
Can I Use Other Meats Besides Pork In A Wellington Recipe?
Yes, other meats like beef or venison can substitute pork in a Wellington, adjusting cooking times accordingly for each meat’s thickness and texture.
Can I Prepare Pork Wellington In Advance And Bake It Later?
Prepare Pork Wellington ahead, refrigerate unbaked for up to a day, then bake before serving for the freshest taste and ideal pastry texture.
How Do I Prevent The Pork From Drying Out While Cooking Inside The Pastry?
Prevent pork from drying by ensuring a thin layer of mustard or sauce on the pork before wrapping it in prosciutto and pastry to lock in moisture during baking.
Try More Gordon Ramsay Recipe:
- Gordon Ramsay Gammon Steak
- Gordon Ramsay Roast Leg of Lamb
- Gordon Ramsay Filet mignon In cast Iron Skillet
Gordon Ramsay Pork Wellington Nutrition Facts
Amount Per Serving (approximately 1/4 of a standard Pork Wellington)
- Calories: 400 kcal
- Protein: 20 grams
- Fat: 25 grams
- Carbohydrates: 20 grams
- Fiber: 1 grams
- Sodium: 500 milligrams
Gordon Ramsay Pork Wellington
Description
This Gordon Ramsay Pork Wellington recipe features a succulent pork tenderloin wrapped in prosciutto, enveloped in puff pastry, and baked to golden perfection. With a total time of 70 minutes and serving 4, it’s a delightful dish for any occasion.
Ingredients
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Process apple rings in a food processor and set aside.
- Trim pork tenderloin, lay prosciutto on parchment paper, season, and wrap the tenderloin with prosciutto and apples.
- Roll out puff pastry, spread mustard, and wrap the prosciutto-wrapped tenderloin in the pastry, sealing the edges with egg wash.
- Brush the entire pastry with egg wash, place on the baking sheet, and bake for 25-30 minutes at 400°F until the pork reaches 140°F internally.
- Let the tenderloin rest for 10 minutes before slicing and serving.
Notes
- Ensure the pastry’s thickness—too thin risks sogginess; too thick, uneven cooking.
Use prosciutto thinly to avoid overpowering the pork’s flavors.
Apply mustard thinly; excess might overpower the delicate pork taste.
Seal the edges firmly to prevent pastry from unraveling while baking.
Gordon Ramsay Pork Wellington