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Pork Wellington

 Pork Wellington
This meal is a simple and nutritious way for kids to eat their vegetables. With the tender crust and tasty cheese, it's a real hit with everyone who samples it.
8-10 ServingsPrep: 35 min. Bake: 20 min. + standing


  • 1 boneless whole pork loin roast (2 to 3 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 garlic cloves, minced, divided
  • 5 tablespoons olive oil, divided
  • 2 cups torn fresh spinach
  • 1-1/2 cups sliced fresh mushrooms
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 tube (11 ounces) refrigerated breadsticks


  • Slice roast in half horizontally; sprinkle with salt and pepper. In a
  • skillet over low heat, cook roast and two garlic cloves in 3
  • tablespoons oil for 20 minutes, turning to brown all sides.
  • Meanwhile, in another skillet, cook spinach and mushrooms in
  • remaining oil for 3-4 minutes or until tender. Add remaining garlic;
  • cook 1 minute longer. Drain well. Remove from the heat; stir in
  • cheese.
  • Place breadsticks 1/2 in. apart in a greased 15-in. x 10-in. x 1-in.
  • baking pan, stretching dough slightly so each breadstick is about 13
  • in. long. Lay one roast half in the center of the dough. Spread
  • spinach filling evenly over roast. Top with other half of roast.
  • Bring ends of a breadstick to the top of the roast, twisting and
  • pinching to seal. Repeat with each breadstick.
  • Bake at 350° for 20-35 minutes or until thermometer reads

2 of 2

Pork Wellington (continued)

Directions (continued)

  • 145°. Let stand for 10 minutes before slicing. Yield: 8-10
  • servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.