Stuffed Pork Wellington with Cider

Stuffed Pork Wellington With Cider


For the Wellington

  • 500-600g of pork tenderloin
  • 100g of sage and onion stuffing
  • 50g of sausagemeat
  • 8 apricots, chopped
  • 8 slice of Parma ham
  • 2 shallots, finely chopped
  • 12 mushrooms, roughly chopped
  • 1 garlic clove, finely chopped
  • 1 sheet of ready rolled puff pastry 
  • Salt and pepper to taste
  • Olive oil
  • Pinch of dried thyme

For the cider and mustard sauce

  • 1 onion, finely sliced
  • 2tsp of plain flour
  • 200ml of sparkling cider
  • 150ml of chicken stock
  • 1tsp of wholegrain mustard
  • Olive oil
  • Salt and pepper to taste



For the sauce:

Heat a little olive oil in a frying pan and sauté the onions until they are soft. 

Sprinkle the flour over the onions and stir until they are coated and the flour has been absorbed,

Slowly add the cider and chicken stock, bring to the boil and simmer for 2-3 minutes, until the mixture has thickened.

Add the mustard, and season to taste.

Simmer for a further minute.

Take off the heat and reserve until needed.

For the Wellington:

Preheat the oven to 160°C

Place the chopped mushrooms in a food processor and pulse until the mixture resembles a fine paste.

Heat 1tbsp of olive oil in a frying pan and saute the shallots for 3-4 minutes until they are soft. Add the garlic, thyme and then the mushroom mixture and saute until all the moisture has cooked out of the mushrooms and the mixture is almost dry.

Set aside to cool on a plate.

Partially slice the tenderloin, to create a pocket for the stuffing.

Make up the sage and onion stuffing as directed, add the sausage meat and the apricots.

Place the mushroom mixture inside the tenderloin and tie with kitchen string to hold it together for searing.

Season with salt and pepper.

Heat 1tbsp of olive oil in a large frying pan and sear the tenderloin. Set aside.

Place a large piece of Cling Film on your work surface and arrange the Parma ham to the length of the tenderloin, slightly overlapping each slice.

Evenly spread the cooled mushroom mixture over the Parma ham with a palette knife.

Place the rested tenderloin on top of the mushroom mixture. Using the plastic wrap as a guide, roll the Parma ham over the tenderloin and seal the Cling Film tightly, twisting the ends to make a cylinder and place in a fridge for 15 minutes to set.

Lay the puff pastry sheet on a work surface and brush a little beaten egg around the edges. Unwrap the tenderloin and place it on the pastry. Wrap the pastry tightly around the tenderloin and fold the ends underneath.

Place the Wellington onto a greased baking sheet, seam side down, and bake for 35-40 minutes. 



Our Butchery

All our traditional & rare breed produce is raised locally to the strictest quality standards with the welfare of our produce being at the very heart of our ethos

Read More

Our Kitchen

We pride ourselves on the wide selection of homemade produce ranging from pork pies, meat pies, sausage rolls, quiches, scotch eggs, our infamous black quack & so much more…

Read More

Outside Catering

Rustic outside catering is a speciality of ours. We have built a reputation around supplying private parties, weddings, funerals and more with our traditional breed meats & accompaniments

Read more


Whether you’re a holiday company looking to supply clients, a party of people looking for a treat or in the market for a special gift, we have a variety of hampers to suit all!

View All