Sausage Pork Tenderloin Wellington

Sausage Pork Tenderloin Wellington. An easy, dinner party worthy recipe using store bought frozen puff pastry. Plus side dish and dessert suggestions too!

Sausage Pork Tenderloin Wellington.

Here is another one of my lazy dinner party ideas that I’ve actually served twice in the past month. It comes complete with suggestions for side dishes and even dessert!

This is the sort of thing I do like on the menu because it can be prepared well in advance. Then it can be popped into a hot oven and virtually ignored while you entertain your guests.

Use any sausage you like in this versatile recipe, from chorizo to Italian!

There’s nothing worse than being absent at your own party because you’ve chained yourself to the stove with a time-demanding menu. 

I served this with oven roasted  potatoes and glazed carrots which also demand very little attention from the host.

How to make Perfect English Style Roasted Potatoes

Honey Roasted Carrots with Mint

To complete the dinner, I had earlier prepared a batch of my very popular Perfect Onion Gravy which goes well with all the different components of this meal.

Onion Gravy

Since this is quite a hearty meal, we ended dinner with a Blueberry Sour Cream Flan.

Blueberry Sour Cream Flan

That easy to prepare dessert is a kind of baked custard but is lighter and more refreshing than cheesecake. Our guests absolutely loved it.

Prep this Sausage Pork Tenderloin Wellington for a second meal too!

When I made this a few weeks ago, I actually made enough for two meals. Then, I froze the completed sausage and tenderloin rolls minus the pastry), wrapped tightly in plastic wrap.

I’ve always said that pork tenderloin is very often underused for quick meals.

Fast forward a few weeks to a pot-luck supper gathering. As always I was pressed for time that day but my frozen Sausage Pork Tenderloin Wellington came to my quick rescue! 

All I had to do was take the rolls out of the freezer and while still frozen, I wrapped the pastry around them, placed them on a baking sheet, and thawed them in the fridge overnight.

Puff pastry frozen sheets often come rolled in parchment paper for easy transfer to a baking sheet and easy clean up too.

A quick egg wash later and they were popped into the oven a couple of hours before the pot-luck started. It worked out perfectly, so I’ve decided now to always prepare enough for a fuss free second meal.

Why cook once when you can cook twice, I always say. Planning ahead always makes meal preparation so much quicker and easier.

For more tried and true recipes, check out this collection of our 25 Most Popular Recipes since Rock Recipes began back in 2007.

Like this Sausage Pork Tenderloin Wellington recipe?

You’ll find hundreds of other great ideas in our Quick & Easy Dinners Category and even more in our Pork Recipes Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. 

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Continue to Content

Yield: 10 servings

Sausage Pork Tenderloin Wellington

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Sausage Pork Tenderloin Wellington. An easy, dinner party worthy recipe using store bought frozen puff pastry. Plus side dish and dessert suggestions too!

Print

Ingredients

• 2 large pork tenderloins (about 2 lbs)
• 1 pound uncooked lean sausage meat, choose whichever kind you prefer (just remove casings if you can only find link sausages)
• 1 tbsp smoked paprika
• 3 cloves finely minced garlic
• 1/3 tsp coarse black pepper
• 2 sheets frozen puff pastry (thawed in the fridge)
• 1 egg
• 2 tbsp water

Instructions

1. Place the pork tenderloin on a cutting board and cover with plastic wrap.
2. Using a mallet (or even a rolling pin in a pinch), pound the whole tenderloin to about a 1/4 inch thickness. Do the same for the second tenderloin and place it beside the first to form a rectangle.
3. Season with pepper only (see note) and rub the minced garlic over the surface of the tenderloin.
4. Sprinkle the smoked paprika over the tenderloin before evenly spreading the sausage meat evenly over the surface of the tenderloin.
5. Roll the whole thing up into a tight roll. Wrap the roll in the puff pastry. Depending on the size of your roll, you may have to roll out the dough a little or join another half sheet with a little brushing of the egg wash.
6. If you choose, you can decorate the top of the Wellington with puff pastry leaves. Work quickly with very cold dough for best results.
7. Just cut leaf shapes out of the dough with a very sharp knife. You can then score lines into the leaves with the tip of a sharp knife; one down the middle and shorter lines radiating from it to replicate the veins in a leaf.
8. Lightly brush the whole thing with an eggwash made from whisking together the egg and water.
9. Pop the completed Wellington into the fridge until ready to bake. The dough should be very cold so at least a half hour in the fridge will be necessary in order for the pastry to puff properly.
10. Bake in a preheated 425 degree F oven for 15 minutes before reducing the heat to 375 degrees F until a meat thermometer reads 160 degrees F. This should take about another 20-25 minutes, maybe less for smaller rolls.
11. Test the Wellington after a half hour total time in the oven to see where it stands in terms of internal temperature.  Trust the meat thermometer for the most accurate means of testing for a fully cooked Wellington.
12. Let the Wellington sit for about 15 minutes before slicing and serving.

Notes

1. Careful when seasoning the pork tenderloin before constructing the Wellington. The sausage has enough salt to season one side of the meat and the butter pastry will season the other. No other salt is required.
2. This recipe is easily made using half the ingredients and one pork tenderloin for a smaller group.
3. There is no need to use all of the egg wash. Only enough to brush evenly over the pstry is required.

Nutrition Information

Yield

10

Serving Size

1 serving
Amount Per Serving Calories 500Total Fat 31gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 20gCholesterol 123mgSodium 530mgCarbohydrates 17gFiber 1gSugar 1gProtein 35g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Did you like this recipe?

Do you love our "Real food recipes for real people'? Share the recipe on Facebook to let your friends know about us. They'll thank you for it.