Pork Loin Wellington recipe served on a plate, by Pekin the Chef
Jun 08 2026
Restaurants›Vista 18 Restaurant + Lounge›Pork Loin Wellington Recipe

Pork Loin Wellington Recipe

Inspired by Vista 18 Restaurant + Lounge
Time2h
Serves6

Berryman’s pork, wild mushroom duxelles, phyllo pastry, buttermilk mashed potatoes, beans, braised greens, marsala demi

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Ingredients

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Pork Loin

Mushroom Duxelles

Phyllo Pastry

Buttermilk Mashed Potatoes

Beans and Braised Greens

Marsala Demi

Method

Pork Loin

  1. 1

    Prepare the Pork

    Preheat the oven to 400°F (200°C). Season the pork loin with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the pork on all sides until browned. Transfer to a baking dish and roast in the oven for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 10 minutes before slicing.

Mushroom Duxelles

  1. 2

    Make the Duxelles

    In the same skillet, melt the butter and add shallots and garlic. Sauté until translucent. Add the mushrooms and thyme, cooking until the moisture evaporates. Season with salt and pepper. Let cool.

Assemble the Wellington

  1. 3

    Assemble the Wellington

    Lay out phyllo pastry sheets, brushing each layer with melted butter. Spread the mushroom duxelles over the phyllo. Place the sliced pork on top and wrap the phyllo around the pork, sealing the edges. Brush the top with more butter.

Bake the Wellington

  1. 4

    Bake the Wellington

    Bake in the preheated oven for about 20-25 minutes, or until golden brown. Let it cool slightly before slicing.

Prepare the Mashed Potatoes

  1. 5

    Make the Mashed Potatoes

    Boil the potatoes in salted water until tender. Drain and mash with buttermilk, butter, salt, and pepper until creamy.

Prepare Beans and Greens

  1. 6

    Sauté the Beans and Greens

    In a skillet, heat olive oil and sauté garlic. Add green beans and cook until tender. Add braised greens and stir until wilted. Season with salt and pepper.

Make the Marsala Demi

  1. 7

    Prepare the Marsala Demi

    In a saucepan, combine Marsala wine and beef stock. Simmer until reduced by half. Stir in butter and season with salt and pepper.

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