Pork tenderloin & creamy mushroom sauce in puff pastry

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This pork tenderloin and creamy mushroom leek bacon sauce wrapped in store-bought puff pastry is definitely a keeper! It is so easy to prepare yet so delicious!

Pork tenderloin (pork fillet) and creamy mushroom leek sauce wrapped in puff pastry is one of my favorite recipes to make when expecting guests and running out of ideas. This recipe is easy to follow, tastes insanely delicious and uses a handful of ingredients: pork tenderloin, pork belly, mushrooms, leek, cream cheese and store-bought puff pastry.

Every time I make it, I always get compliments. What I like about this recipe is that you can brown the meat and make the creamy mushroom leek sauce a day before and just wrap and throw it in the oven the next day before the guests arrive.

What you’ll need to make pork tenderloin & creamy mushroom sauce in puff pastry

680 g (1 1/2 lbs) pork tenderloin
300 g (10,6 oz) Leek
300 g (10,6 oz) cream cheese
300 g (2/3 lbs) smoked pork belly (smoked slab bacon)
400 g (14,4 oz) fresh mushrooms
2 store-bought puff pastries (fresh, ca. 275 g/ 10 oz each)
salt and pepper to taste
3 tablespoons olive oil for frying

How to make pork fillet wellington

Begin by cutting pork belly into bite-sized pieces. You can also use already cut bacon pieces.

Next cut and slice mushrooms and leek. cut off leek roots and about 1 cm (1/2 inches) from the green tops. Then cut the leek in the middle, such that in the end you have a part with dark green leaves and white to light green leek part, as show on the photo below.

Remove the outer layer of white to light green leek part and slice thinly into rings. Rinse the leek greens very well under running water, leaf by leaf and chop finely.


Clean the mushrooms with paper towels. Cut off the stem ends and slice them.

How to make the creamy mushroom leek bacon sauce

Heat 1 tablespoon oil in a large pot over medium heat and cook the bacon until nicely brown.

Add leek and mix very well.

Then add mushrooms, combine well and cook for 1 minute.

Stir in cream cheese.

Remove from the heat and let cool for at least 15 minutes or overnight . (I always put the pot either on the balcony or close to the window and stir once in a while so that it will cool fast).

Brown the meat

Pat pork tenderloin with paper towels and cut it in half.

Heat the remaining 2 tablespoons oil in a large pan or skillet and fry well on all sides until golden brown.

Remove from the pan and season well with salt and freshly ground pepper and let cool as well.
Note: It’s very important that the sauce and the meat are cooled before wrapping in the pastry.!!

Roll up puff pastry and bake

Preheat the oven to 200 °C(392 °F), with both top and bottom heat. Put a parchment paper on a baking sheet. Divide the sauce in half. For each puff- pastry you’ll be using half of the sauce.

Roll out the puff pastry on the parchment paper. Put two-thirds of half of the creamy mushroom leek sauce in the middle,(because you have to roll the pastry together later). Put the fillet exactly in the middle lengthwise. Spread one-third of the sauce on top of the meat (if you think its too much and won’t be able to roll the pastry together, then leave some). Carefully roll up the pastry roll lengthwise, so that in the end you have a one long roll. Fold up the edges and roll up. Cut off some pastry from the edges, then you place it nicely in the middle (see photos below).

Always dip your fingers in water and dab the pastry in the middle and edges, so that they will attach nicely. Do the same to the second puff pastry.


Bake for 25 minutes or until the pastry is lightly browned. Serve immediately!!

More recipes with puff pastry

Pork tenderloin wellington

This pork tenderloin and creamy mushroom leek bacon sauce wrapped in store-bought puff pastry (AKA pork tenderloin wellington) is definitely a keeper! It is so easy to prepare yet so delicious!
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Baking, Dinner, Lunch, Main Course
Cuisine: European, French, German, Swiss
Keyword: birthday, Christmas dinner, creamy mushroom sauce, dinner party, mother's day, pork fillet, pork tenderloin wellington, Thanksgiving, Valentine's day
Servings: 8 Servings
Author: Ester from esterkocht.com

Equipment

  • Baking sheet
  • Parchment paper
  • Sauté pan or large pot
  • Large pan
  • Cutting board
  • Knife
  • paper towels

Ingredients

  • 680 g (1 1/2 lbs) pork tenderloin
  • 1 large leek (300 g (10,6 oz))
  • 300 g (10,6 oz) cream cheese
  • 300 g (2/3 lbs) smoked pork belly (smoked slab bacon)
  • 400 g (14,4 oz) fresh mushrooms
  • 2 store-bought puff pastries (fresh, ca. 275 g/ 10 oz each)
  • salt and freshly ground pepper to taste
  • 3 tablespoons olive oil

Instructions

  • Begin by cutting pork belly into bite-sized pieces. You can also use already cut bacon pieces. Next cut and slice mushrooms and leek. Cut off leek roots and about 1 cm (1/2 inches) from the green tops. Then cut the leek in the middle, such that in the end you have a part with dark green leaves and white to light green leek part. Remove the outer layer of white to light green leek part and slice thinly into rings. Rinse the leek greens very well under running water, leaf by leaf and chop finely. Clean the mushrooms with paper towels. Cut off the stem ends and slice them.
  • Heat 1 tablespoon oil in a large pot over medium heat and cook the bacon until nicely brown. Add leek and mix very well. Then add mushrooms, combine well and cook for 1 minute. Stir in cream cheese. Remove from the heat and let cool for at least 15 minutes or overnight. (I always put the pot either on the balcony or close to the window and stir once in a while so that it will cool fast).
  • Pat pork tenderloin dry with paper towels and cut it in half. Heat the remaining 2 tablespoons oil in a large pan and brown the meat on all sides. Remove from the pan and season well with salt and freshly ground pepper and let cool as well.
  • Preheat the oven to 200 °C(392 °F), with both top and bottom heat. Then put a parchment paper on a baking sheet. Divide the sauce in half. For each puff - pastry you'll be using half of the sauce. Roll out the puff pastry on the parchment paper. Put two-thirds of half of the creamy mushroom leek sauce in the middle. Put the fillet exactly in the middle lengthwise. Spread one-third of the sauce on top of the meat. Carefully roll up the pastry roll lengthwise, so that in the end you have a one long roll. Fold up the edges and roll up. Cut off some pastry from the edges, then you place it nicely in the middle. (In the end the roll will look like having bandages in the middle). Do the same to the second puff pastry and bake for 25 minutes or until the pastry is lightly browned. Enjoy!

Notes

  1. Always dip your fingers in water and dab the pastry in the middle and edges, so that they will attach nicely.
  2. It's very important that the sauce and the meat are cooled before wrapping in the pastry!!
  3. If you want your puff pastry to be nicely golden brown, just brush it lightly with egg or oil-milk mixture before baking.

Did you make this recipe? I would be thrilled if you could write a comment and/ or share a photo of your creation on Ester kocht Facebook Page or @ester.kocht on Instagram.

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