Pork Wellington


Pork Fillet 400 g
Mushrooms (Mushroom Mix) 200 g
White Onion 1 onion (diced)
Garlic 2 cloves (diced)
Thyme 5 fresh sprigs
Brandy 25 ml
Butter 5 ml
Olive Oil 10 ml
Dijon Mustard 10 ml (for coating)
Puff Pastry 2 sheets
Bacon/Prosciutto 200 g
Egg 1 egg


Add a splash of Willow Creek Olive Oil to a pan.
Sear your Pork Fillet on all sides and season with Salt & Pepper.
*Put the Pork Fillet in the fridge to cool down.
In another pan, add some butter to the pan and heat till hot.
Add your garlic, onions & thyme to the butter cook until the onion turns translucent.
Add your mushrooms and continue cooking on medium heat.
The mushrooms will cook down to a third of the volume you started with.
Add a tot of brandy to deglaze your pan and let it cook out all the moisture.
*Mushroom Duxelle – mushrooms, onion, garlic, and herbs cooked until it forms a paste.
Brush the Dijon mustard on the Pork Fillet.
Flatten the prosciutto or bacon and top with the duxelles.
Wrap the (Mustard coated) Pork Fillet with the (Mushroom) Duxelle topped bacon/prosciutto.
Let it rest in the freezer to set in the cylindrical shape, while you are busy preparing the puff pastry.
Flatten your puff pastry and put the wrapped pork fillet on the side closest to you.
Start rolling the pork fillet so that all (lengthwise) sides are covered.
*Don’t roll the puff pastry over each other as that will form a thick dry crust.
Flatten the sides and tuck it under the rolled pork fillet.
Brush the Puff Pastry with an egg, and season with salt and pepper.

Place it in a baking tray and let it bake until golden brown and crispy.
Bake at 80ﹾc for 45minutes – 60minutes.