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Friday 11 September 2026 09:05:21 GMT
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Roasted Pork Loin Wellington with Garlic Herb Crust Ingredients 1. Boneless pork loin – 3 lb 2. Puff pastry – 1 lb 3. Cremini mushrooms – 10 oz, finely chopped 4. Baby spinach – 2 cups 5. Garlic – 5 cloves, minced 6. Yellow onion – 1 small, finely diced 7. Cream cheese – 4 oz, softened 8. Parmesan cheese – 1/3 cup, grated 9. Fresh rosemary – 1 tbsp, chopped 10. Fresh thyme – 1 tbsp, chopped 11. Dijon mustard – 2 tbsp 12. Unsalted butter – 2 tbsp 13. Olive oil – 1 tbsp 14. Egg – 1 large, beaten 15. Kosher salt – 2 tsp 16. Black pepper – 1 tsp 17. Paprika – 1 tsp 18. Baby onions – 8 oz 19. Baby mushrooms – 8 oz 20. Cherry tomatoes – 1 cup Recipe 1. Preheat the oven to 400°F and pat the pork loin completely dry with paper towels. 2. Season the pork on every side with 1 tsp salt, black pepper, and paprika, pressing the seasoning firmly onto the surface. 3. Heat the olive oil in a large skillet over medium-high heat and sear the pork on all sides until evenly browned, then transfer it to a plate. 4. Melt the butter in the same skillet and sauté the diced onion and mushrooms for 5–7 minutes until softened and most of their moisture has cooked away. 5. Add the minced garlic and spinach and cook for another 1–2 minutes until the spinach wilts and the garlic becomes fragrant. 6. Remove the skillet from the heat and stir in the cream cheese, Parmesan, rosemary, and thyme until the filling is creamy and well combined. 7. Butterfly the pork loin lengthwise and open it flat, then spread the mushroom, spinach, and cheese filling evenly across the inside. 8. Roll the pork tightly around the filling and secure it with kitchen twine at regular intervals so the filling stays enclosed during cooking. 9. Brush the outside of the rolled pork generously with Dijon mustard and refrigerate it for 15 minutes to firm the shape. 10. Roll the puff pastry into a large rectangle and place the chilled stuffed pork in the center, then fold the pastry tightly around the entire roast and seal the edges underneath. 11. Brush the pastry thoroughly with beaten egg and use a sharp knife to create shallow decorative diagonal cuts across the top without cutting through the pastry. 12. Arrange the baby onions, baby mushrooms, and cherry tomatoes around the pastry-wrapped pork in a large roasting dish. 13. Bake for 40–50 minutes, until the pastry is deeply golden and the center of the pork reaches 145°F. 14. Remove the Wellington from the oven and rest it for 15 minutes before carefully removing the kitchen twine and slicing it into thick rounds. 15. Arrange the slices with the roasted vegetables, spoon the pan juices over the meat, and garnish with fresh rosemary and thyme before serving. Follow for more delicious recipes and amazing food ideas!
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