Gordon Ramsay’s Pork Wellington Felt Like Cooking for Someone I Loved—Even If It Was Just Me

I went full main-character energy with this one. I’m talking “pour the wine, cue the soundtrack, preheat the drama” kind of night. I had zero real reason to make a Gordon Ramsay Pork Wellington, but I wanted to feel fancy for no reason at all. No holiday. No guests. Just me, alone in the kitchen, wrapping a pork tenderloin in prosciutto like it owed me something.

This recipe? It’s a flex. But it’s the kind of flex that feeds you back.

What Gordon Ramsay Would Do

Gordon would call this dish “sexy”—and honestly, he’s not wrong. He’d be all about the discipline: hot sear on the pork, dry mushroom mix (no soggy bottoms), tight pastry roll, clean egg wash, and zero compromise on the mustard.

He’d also tell you to REST the meat before slicing it and scream if you cut it open too soon. He respects the Wellington. It’s a showpiece. A centerpiece. A culinary mic drop.

What I Changed (And Why)

Okay, full confession: I didn’t measure the mustard. I just felt it with my heart. I also added a little Dijon to the sauce instead of all yellow—needed that tang.

Used store-bought puff pastry (because obviously), and it still baked up like a dream. My mushrooms were cremini because they were on sale, and the wine? Whatever was open in the fridge. White-ish. Dry-ish. Good enough.

Oh—and I didn’t have Parma ham. I used prosciutto. Still salty. Still divine.

How It Turned Out

Golden. Crisp. Rich. Comforting. The pork was juicy, the prosciutto added a whisper of salt and smokiness, and the pastry? LAWD. Flaky, buttery, perfect.

But the real plot twist was that creamy mustard sauce. I could’ve eaten it like soup. It tied the whole thing together like a silk robe over a power suit. I spooned it over each slice like I was plating for a judge.

Ate it by myself in silence, standing at the counter with the last of the wine. Not a single regret.

So, Was It Worth It?

YES. This is the kind of recipe you make when you’re craving a little theatre. When you want your food to feel like a statement. It was fancy without being fussy. And even though it sounds complicated, it came together pretty easily once I got in the zone.

Would I make it again? For a dinner party? Absolutely. For myself on a random Wednesday again? Honestly… yeah.

Because sometimes you need to cook like you’re the guest of honor.

How to Make Gordon Ramsay’s Pork Wellington

Savory, crisp, and completely over-the-top—in the best possible way.

Smart Tips

• Sear your pork fast. You just want color—not a full cook.
• Cool the mushroom mix. Hot filling = soggy pastry sadness.
• Don’t skip the prosciutto. It keeps the pastry dry and adds flavor.
• Rest before slicing. Just 5 minutes makes all the difference.
• Make the sauce. Seriously. It’s non-negotiable.

FAQs

Can I use regular ham?
Use prosciutto or Parma for best flavor and texture. Regular ham might get watery.

Can I prep it ahead?
Yes! Wrap and chill it, then bake when ready.

What if I don’t drink wine?
Use a splash of broth + white wine vinegar or apple juice for acidity.

What if I don’t have sage?
Thyme or rosemary will still taste great.