8 Reviews

This turned out excellent and was actually very easy! I've always head that this type of dish is extremely difficult to do, but I did it and I feel like a rockstar lol! The only thing I did differently was I used a store bought pie crust that I rolled out fairly thin because my store doesn't carry the puff pastry. My husband loved it, he thought it was the best piece of pork he's ever had!

0 people found this helpful. Was it helpful to you? [Yes] [No]
LaceySingh May 17, 2011

One of the best! Try goat cheese and use the apple cider moification on the port wine sauce for the beef wellington.

0 people found this helpful. Was it helpful to you? [Yes] [No]
VictoriaRoos December 16, 2010

Absolutely superlative smashing even, i used apple sauce (english homemade) and crumbly leister cheese. stonking

0 people found this helpful. Was it helpful to you? [Yes] [No]
Cumbric Cook April 13, 2007

i will DEFINITELY use this with my class (Gary Job Corps Culinary Arts).

0 people found this helpful. Was it helpful to you? [Yes] [No]
Theo J Williams January 30, 2007

Deb K, this was a very good wellington. I am giving it 5 stars for the moistness of the pork. I would like to add some comments to this recipe since I have a lot of experience with wellingtons. At first I thought this would be too much work for something that would be eaten up in minutes. It wasn't so bad, I would recommend being a bit prepared for the time that is involved. The cheese (refer to Boursin-Homemade) wasn't flavorful enough, maybe could have used more spices? I'm used to a nice Gorgonzola. I would suggest adding large thinly sliced mushrooms to the pork before wrapping in pastry and serving with a nice mild Hollandaise sauce. All in all, I am going to do this again and I'm grateful for the initial base recipe, would have never thought to use pork otherwise. Thanks deb k!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
CabinKat January 13, 2007

A wonderful dish. Did not have puff pastry so used phyllo dough (buttering each sheet to build up the pastry sell), and cooking at 350 for about 20 minutes then loosely covering with a foil tent to prevent phyllo from over cooking, followed by another 30 minuites (total of 50 minutes) to an internal temp of 150. Amazingly easy dish and one to impress any dinner guest.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Baer January 02, 2005

This was perfect!I have never made anything like it,so flavorful.Used Boursin-Homemade for the Boursin cheese.Thank you,Linda

0 people found this helpful. Was it helpful to you? [Yes] [No]
lin1 July 07, 2004

Deb K, this "is" out of this world good. I decided to have our neighbors over for dinner and serve your Pork Wellington. (I made my own boursin cheese from one of my posted recipes.) The pork turned out perfectly. This is just as good as Beef Welling (if not better). Everyone raved about it! Keep on posting recipes, Deb!!!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Merlot June 02, 2004
Pork Wellington