Spectacular and Delicious Pork Fillet in a Crust (Pork Wellington)

Golden pastry encases tender, flavorful pork in this spectacular dish that’s as stunning to serve and a delight to eat. Aromatic rosemary, savory bacon, and a light mustard glaze create a symphony of flavors that will impress anyone at your dinner table. It is perfect for a main course at a family gathering or weekend dinner, and this dish is as much about presentation as it is about taste. Each slice reveals the juicy pork fillet at the heart of a crisp, buttery crust, making every bite a mouthwatering experience.

What is Pork Fillet in a Crust?

Pork Fillet in a Crust, sometimes called a pork Wellington, is a classic dish where a whole pork tenderloin is wrapped in pastry, often with bacon and mustard, and baked. Its origins are inspired by the British tradition of beef Wellington, but the pork version has gained popularity for its juicier profile.

The dish combines the crunch of the pastry, the salty richness of bacon, and the tender, succulent pork, which makes it delicious. Also, wrapping meat in pastry was originally a method to preserve it before refrigeration.

Pro Tips for the Best Pork Fillet in a Crust

• Chill your dough well before rolling it out to prevent cracking and ensure a perfect crust.
• Sear the pork fillet first to lock in juices and add depth of flavor before baking.
• Overlap bacon slices slightly to create a protective layer that keeps the pork moist and adds savory richness.
• Brush generously with egg wash for an irresistible, shiny finish.
• Let the meat rest a few minutes after baking to retain juices when slicing.

Frequently Asked Questions

Can I Prepare Pork Fillet in a Crust Ahead of Time?

You can assemble the wrapped fillet a few hours ahead and keep it refrigerated until baking. Just ensure it stays well-covered in cling film to prevent the pastry from drying out, and bake just before serving.

Can I Use a Different Type of Meat Instead of Pork?

Beef tenderloin or chicken breast can be used as alternatives. Cooking times will vary slightly depending on the size and type of meat, so always check the internal temperature to ensure it’s cooked safely.

Why Is My Pastry Not Crisping Up?

This usually happens if the pastry is too warm or the oven temperature is low. Also, make sure your dough is cold before baking and preheat your oven to 180°C/360°F.

How Do I Make Sure the Pork Stays Juicy?

Searing the pork first and letting it rest after baking are key. Wrapping it in bacon and pastry also seals in moisture, keeping the meat tender and succulent.

Can I Freeze Pork Fillet in a Crust?

Yes, you can freeze the unbaked, wrapped fillet for up to a month. Thaw in the refrigerator before baking and brush with fresh egg wash to restore shine.

How to Make Pork Fillet in a Crust

Step 1

Step 1

Knead until compact, wrap in cling film, and refrigerate for 30 minutes.

In a food processor, combine the flour, salt, and butter until a sandy texture forms. Transfer to a bowl and add water.

Step 2

Step 2

Tie the pork fillet with a string and season generously with salt and pepper.

Knead until compact, wrap in cling film, and refrigerate for 30 minutes.

Step 3

Step 3

Heat olive oil and rosemary in a pan.

Tie the pork fillet with a string and season generously with salt and pepper.

Step 4

Step 4

Remove from heat, let cool, then remove the string and brush with Dijon mustard.

Heat olive oil and rosemary in a pan.

Step 5

Step 5

Roll out the chilled dough on a floured surface and arrange bacon slices, slightly overlapping.

Sear the fillet on all sides.

Step 6

Step 6

Place the pork in the center of the bacon.

Remove from heat, let cool, then remove the string and brush with Dijon mustard.

Step 7

Step 7

Fold the bacon over the pork.

Roll out the chilled dough on a floured surface and arrange bacon slices, slightly overlapping.

Step 8

Step 8

Wrap the dough around the fillet, seal the edges, and place on a baking tray. Brush with egg wash and cut a few slits on top.

Place the pork in the center of the bacon.

Step 9

Step 9

Bake in a preheated oven at 180°C/360°F for 35 minutes.

Fold the bacon over the pork.

Step 10

Step 10

Remove from the oven, slice, and serve immediately.

Wrap the dough around the fillet, seal the edges, and place on a baking tray. Brush with egg wash and cut a few slits on top.

Step 11

Step 11

Bake in a preheated oven at 180°C/360°F for 35 minutes.

Step 12

Step 12

Remove from the oven, slice, and serve immediately.