Pork Wellington with Black Pudding

This pork wellington with black pudding is a rich and indulgent dish featuring tender pork, savoury black pudding, and flaky golden pastry. A show-stopping meal perfect for any special occasion!

The original recipe is from The Hairy Bikers' Meat Feasts recipe book.  We both love beef wellington and had never had pork wellington before. The first time we made it was in March 2022 for our mums on Mother's Day.

There is a bit of prep to make the black pudding mixture, but once that's done and the pork fillet has been browned, the assembly is pretty straight forward and then the oven does the rest of the work!

The end result is beautifully tender pork fillet encased in a delicious black pudding and apple mixture and crisp puff pastry...yum!   This pork wellington with black pudding is a delicious dish to make at the weekend and if you have guests for dinner.

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How to make this Pork Wellington with Black Pudding

Ingredients

• 1 tbsp butter
• 1 onion, finely chopped
• 50ml calvados
• 1 small eating apple (approx. 130g), cored and finely diced
• 1 tsp rubbed sage (or 0.5 tsp ground sage)
• 150g black pudding, crumbled
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 pork fillet (tenderloin), weighing approx. 550 to 600g
• plain flour, for dusting the work surface
• 375g ready rolled puff pastry
• 5 or 6 slices prosciutto
• 1 egg, beaten

Instructions

1. Melt the butter in a non-stick frying pan over a medium heat. Add the onion and fry it for 3 to 5 minutes, stirring occasionally, until it’s soft and translucent.   Turn the heat right up, then add the calvados and let it bubble away until it has almost completely evaporated (about 1 minute).   Transfer the onion to a bowl to cool.
2. Put the cooled onion in a mixing bowl with the apple, sage and black pudding. Season with salt and freshly ground black pepper and mix everything together well.
3. Heat the olive oil in the frying pan used for the onion over a medium to high heat, add the pork and fry it, turning regularly (approx. every 45 seconds) until the meat is sealed and well browned on all sides. Remove it from the heat.   Preheat the oven to 200C/180C fan/gas 6.

To assemble and cook the wellington: 

1. Dust a work surface with flour and roll out the puff pastry into a rectangle slightly longer than the pork and wide enough to completely encase it (at least 35cm x 25cm).
2. Lay slices of prosciutto over the pastry equal to the length of the piece of pork, making sure you leave a pastry border of at least 1cm all round them. Spread the black pudding mixture over the prosciutto (you may have some left over).   Pat the seared pork dry with kitchen roll, then place it along the centre of the prosciutto and black pudding mixture.
3. Brush the edges of the pastry with beaten egg, then wrap the pastry around the pork to form a large sausage shape. Press the ends of the pastry together to make sure the parcel is completely sealed and tuck them underneath.  Use a fork to seal down the seams.  Place the Wellington on a non-stick baking tray, making sure it is seam side down.
4. Decorate the top with offcuts of pastry or use a sharp knife to gently create a pattern on the pastry, if you like, then brush the whole thing with more beaten egg.
5. Bake the parcel in the preheated oven for 25 minutes, then turn the temperature down to 180C/160C fan/gas 4 and cook for another 15 to 20 minutes, until the pastry is golden brown. Use a meat thermometer to check the internal temperature is at 63C. Remove the Wellington from the oven and leave it to rest for at least 10 minutes.   Cut into slices and serve with your choice of side dishes.