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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 close up photo of sliced wellington for featured image

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.

Raw pork sausages on a round wooden board, knife, rosemary, parsley and garlic on blue background checkered cloth

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

How to make Perfect English Style Roasted Potatoes

Honey Roasted Carrots with mint on a white plate with fresh mint garnish

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.

Vegetarian Onion Gravy

Onion Gravy

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

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.

A market fresh raw pork tenderloin with Sage Isolated on White

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.

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Sausage Pork Tenderloin Wellington close up photo of sliced wellington for featured image
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!


  • 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


  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.


  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



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.

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Originally posted 2011, Updated March 2020.

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Sunday 25th of January 2015

Just wondering if I should cook the sausage before rolling it into the meat to reduce the fat content?

Barry C. Parsons

Wednesday 28th of January 2015

I don't but it might be an idea if that's a concern to you.


Monday 11th of April 2011

I made this recipe tonight for my crew. No paprika around, so I used oregano and basil. I substituted some good smoked Louisiana andouille sausage in the middle, and served with sliced apples which were braised in a syrup reduction of soy sauce, worchesterchire sauce and honey. It was yummy! Thanks for the inspiration!

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