Pork Tenderloin Wellington Sous Vide

Pork Wellington Sous Vide (12 of 12)

Or, “How Far Will I Go To Keep It Local?”

If you don’t know by now that we were on a break in the Dordogne, you need to read the blog more often. While there, we prepared a meal with strict guidelines. Everything had to be really local. Leave aside that I had driven a round trip of about 1,800 kilometres to get all ‘low food miles’ for the dish. It was more of a challenge than a protest for me so I got cogitating. I settled on the above using local air dried ‘black ham’, local mushrooms, local free range pork, green beans and potatoes from the local market, walnuts from the huge farm down the road and we drank wine from the vineyard next door. It doesn’t get more local than that. The meal was a great success and I vowed to recreate it at home.

Having returned from France to economic and availability realities, I set about gathering the ingredients for Walnut and Mushroom Pork Wellington Sous Vide.

Pork Wellington Sous Vide (1 of 12)

I’m experimenting with overhead photography. What do you think?



  • 2 pork tenderloins (rare breed, free range if you can)
  • 300 grammes of shelled walnuts
  • 12 slices of cured, air dried ham (Parma or similar)
  • 2 shallots
  • 500 ml of cream
  • Pepper to season
  • 300 grammes of mushrooms (Chestnut or similar)

I’m afraid the best I could do to keep it local was to go to my local supermarket for everything bar the free range pork. That I got from my less than local butcher friend on Dublin’s Upper Rathmines Road (that’s as much of an ad as I’m giving!).


The process is very straightforward. First peel the mushrooms and remove the stalks. Keep the stalks and caps separate.

Slicing mushrooms.

The mushrooms come from Monaghan, I believe. Not local at all.

Slice both, the caps into slices, the stalks into fine pieces. Heat a frying pan and fry the mushrooms in batches, doing the stalks first. When the stalks are cooked, chop them up fine.

Place the walnuts into a blender and blitz them to a coarse crumb. Add these to a bowl and mix in the chopped mushroom stalks. Season and  mix until combined. Lay a sheet of cling-film on your work surface. Cover most of it with enough Parma ham (not very local either) to wrap one of the pork steaks. Sprinkle an even layer of the nut/mushroom mixture.

Pork Wellington Sous Vide

Spread it evenly, in the same way I spread my business across Europe.

Next comes the difficult bit. Fold the tail of the tenderloin over to give an even thickness along the joint. Place the pork tenderloin on one side and wrap it up, being sure to avoid the cling film getting wrapped under the ham.

Pork Wellington Sous Vide

There was a fair deal of cursing (in French) as I made this. It is tricky.

Seal up the ends with the excess cling-film. Vacuum seal the lot.

Pork Wellington Sous Vide (

It gets easier from here. Once vacuumed, it won’t fall apart.

Stick it in a sous vide water bath at 57ºC / 135ºF for any time between an hour and three. While this is cooking (if you can call it that), slice the shallots and fry them off gently until translucent. Add the mushrooms and the cream.

Mushroom sauce

There are a lot of mushrooms in this sauce. It is a mushroom sauce after all.

Reduce this by about half until you have a nice thick sauce consistency. Season to taste. Remove the pork from the sous vide. Debag and remove the cling film. Pat dry. Heat a frying pan and add some cooking oil.

Pork Wellington Sous Vide

It gets a very crispy outer very quickly. It’s lovely.

Brown the Wellingtons. This happens pretty quickly as the meat is cooked already. Using a very sharp knife, carve the Wellingtons carefully as they have a tendency to fall apart.

Pork Wellington Sous Vide

Yes, though very pink, the meat is cooked perfectly, edge to edge.

Serve with your own choice of vegetables, being sure to pour loads of the sauce over them to harmonise the flavours of this lovely dish.

Pork Wellington Sous Vide (11 of 12)

Those are potatoes hiding under the mushroom sauce. Mmmmm…

I cooked it with just about no food miles while in France. I added lots of miles to recreate it. I’m afraid I will be doing so again. I have to recommend this delicious dish. Go on try it.

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Latest comments
  • That looks delicious! Did you take your sous vide on holiday, or is this a refined version?

      • I don’t think that’s sad – it’s just a big stick with a heating element and you can use any container that holds water. I’m impressed by your dedication!

          • You should have room for a few Le Creuset – they make great receptacles for cheese on the long journey back!

  • Absolutely gorgeous! Does your butcher prepare the pork for you?

  • That looks lovely and juicy – tenderloin is so often a bit dry. I like the overhead shots, it’s a beautifully graphic representation of the ingredients, and I also like the very clean lighting in those images.

  • Looks very tasty and eminently doable however I am confused about the mushrooms are some of them mixed with the walnuts and blitzed and is it an equally spilt between the walnut crumb and sauce? To me it looks as if they all went into the sauce but it doesn’t read that way! Apologies if I am being thick!

  • Conor, I had great success last weekend with making a chicken kiev from a flattened breast and some transglutaminase, the garlic butter pocket was sealed perfectly, no tedious mucking about with toothpicks and messy leaks. I mentioned on your Facebook that I was keen to try a Wellington ‘Surprise’, a beef Wellington Kiev if you will (and oh yes, I will). Instead of garlic butter I was thinking of making a bone marrow gel cylinder an inch and a half in diameter running the length of the tenderloin, gelatinous enough to hold it’s shape when the wellie is sliced. It would be better if I could figure out something white to wrap the marrow gel tube in, so that it actually looks like bone when sliced into. Any ideas?

  • Beautiful! Your pork looks so tender. And I like the over head shot too.

  • I’ve never thought of doing Wellington without the pastry crust. I like it! The mushroom sauce looks amazing — I don’t think I’ve ever wanted to be a potato as much as I do right now, to be napped in that luscious mixture. 🙂

    Is the napkin ring one of your new finds from the trip?

  • I too am confused about this recipe. The sauce doesn’t go on or under the pork. Is that potatoes under that mound? It didn’t look like the walnuts were in the sauce -only the coating. To be clear, the stalks are finely diced and sauted with the coarse ground walnuts, the caps are sliced and sauted with the reduced cream and spices?
    I am going to make this!

  • This looks and sounds lovely, Conor. When I read Wellington I expect puff pastry, but this is even better. We were supposed to have (local) Sardinian maialino (suckling pig) tonight, but the restaurant couldn’t source them fresh.

  • Oh dear, I feel awfully oid-fashioned suddenly, Beef Wellington having been a firm dinner party favourite way back at the beginning of my cooking career. I really thought it was the pastry and the pate and the ham and the mushrooms inside the crust which gave the dish its name. And not a nut in sight 🙂 ! That said I love the sound of the dish, hmm, also cooked the antique way I am afraid . . .

  • Shouldn’t it be covered with pastry? Whatever, it looks delicious and in will cook it. I just won’t call it a wellington.

  • Late night smiles: Oh Conor, usually ’tis I who talks about the arteries ! Sorry for being a ‘diffficult woman’ !!

  • Conor this looks amazing! I pinned so I can try this recipe. The earthiness of the inner stuffing must taste incredible!

  • This looks seriously good Conor. Pork tenderloin is one of those cuts I feel paralysed by because of it’s tendency to dry out but your “Wellington” is genius with it’s layers of protection. I have a turkey breast for dinner tonight, I think a copycat dish might be in order. Thanks for the inspiration. I have an arm on my tripod for overhead photography but it’s a lot of pfaffing about and I’m just too lazy to be bothered. I like your aerial views though

  • Brilliant! And you gave me a laugh about the food miles.

  • Wow that is an impressive amount of effort to go to for the perfect shot. It has certainly paid off.

  • Exquisite, Conor.

  • Not sure how I missed this post….. I intend to try this once I get back home…. (tough to read tasty blog posts while traveling…. 😉

  • I made this yesterday Conor and it was a big hit with my guineapig guests.. as a non meat eater my efforts go untasted until it is actually on the table but I felt very confident with this recipe.. I even added some fresh parsley(cos I had some on hand ) to the walnut mix.. and I dont have a sous vide so just rolled it in tinfoil and baked in the oven for about 90 mins..it looked very tasty when I peeled off the foil. served with some butternut squash puree and roasties.. a very successful day in the kitchen 🙂 Thanks for your fab recipes.. I ll be attempting more over the winter.. Cheers, Catherine

  • OMG! Finally made it – just finished polishing off my plate… this was superb, delicious, outstanding! It is going on my blog even if my photos are not nearly as good as yours… and of course I’ll give you all the credit… I did a few modifications, but overall kept it close to your method

    thank you!!!!!! what a wonderful, elegant (and simple to put together too) recipe!

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