"Pork Wellington"

Hello everybody!

Hope you are all having a fantastic week!

At the moment I’m in a Gordon Ramsay craze. It feels almost like the whole of Sweden is in a Gordon Ramsay craze! It all started when I watched ”Christmas with Gordon” where he cooked some typical British Christmas food. With a gran that had an English background, I love my good old roast potatoes and cornish pasties, so his cooking made me feel right at home. The next program to air on Swedish TV starring Gordon was America’s Masterchef and finally a series about his adventurous, culinary travels to India.

Photo courtesy of TopNews.in

Gordon is extremely entertaining to watch! He is so passionate about food and so inspiring. The only thing that burns my ears is the swear words that flow from his mouth every second word or so.

During the Christmas shows he made a beef wellington that looked amazing and I have been longing to try it out since then. So I decided to make it…but budget style. Meat, especially a good beef fillet, is pricy here in the north so I used pork tenderloin instead. The pork is wrapped up in a duxelle (mixture of finely chopped mushrooms and marinated garlic cloves) then in some parma ham and finally in puff pastry. It came out delicious! The best thing with the wellington is that it can be prepared in advance and then baked in the oven just before serving. A perfect meal to impress your friends with! Serve it with a scrumptious potato bake and a delicious salad to make a perfect meal.

To see this recipe in Swedish click here.

Serves 6 people



1 pork tenderloin
80 g (about 20) marinated garlic cloves
10 large button mushrooms
1 onion
Some fresh thyme
1 tsp butter
100g parma ham
1 ready-made roll of puff pastry
1 egg


1. Sprinkle some black peppar on the tenderloin (Don’t add any extra salt to the meat as the parma ham already has a very salty flavour). Brown the meat all around and then let it cool off.

2. Duxelle: Chop the mushrooms, marinated garlic, onion and thyme very finely or mis it briefly in a blender. Melt the butter in a frying pan and fry the mushroom mixture on medium heat so that the liquid from the mushrooms disappear but without the mixture getting any colour. It takes about 7 – 10 minutes. Once done, remove from the heat and cool completely.

3. Roll the pastry out until just larger than a A4 sheet of paper. Put the parma ham on the dough, covering as much of the dough as possible. Spread the duxelle over the parma ham.

4. Put the tenderloin in the centre and roll up as tightly as possible. Pinch the ends of the dough closed. If there is excess dough on the sides, cut it off and use it to decorate the roll. Store in fridge until 1 hour before serving.

5. Preheat the oven to 200 degrees C. Place the roll on an oven tray. Brush some lightly beaten egg over the pastry. Bake for about 40 minutes.

Enjoy your day!

Love,
Heidi