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Roast Pork Wellington Recipe | My Harry Potter Kitchen II (Recipe #8)

Hello Witches, Wizards and Muggles!

Welcome back to another tasty edition of My Harry Potter Kitchen - the YouTube series where I'm baking my way through the Harry Potter books creating magical recipes for every item of food and drink that we find inside! Last week we recreated the iconic Aunt Petunia's Pudding!

If you're a fan of Harry Potter and want to get an extra fix of these Wizarding World recipes head on over to YouTube and subscribe to Bradley Bakes - and be sure to click on the notification bell so you can an alert every Magic Monday when there is a brand new My Harry Potter Kitchen episode!

This week we're back to savoury as we serve a magical twist on a British classic!

We're back to Chapter One of the Chamber of Secrets - 'The Worst Birthday' for this week's Harry Potter recipe:

"A joint of roast pork was sizzling in the oven"

We might have served pudding first last week but now it's time for the main course with a twist on the traditional roast dinner.

Roast pork is incredibly popular in the UK and it comes in all shapes and sizes, with a range of trimmings to add additional elements of flavour. For this recipe I wanted to create something that would bring the sides closer to the main meat and complement the whole dish in one - so this week we're baking a Beef Wellington alternative with pork!

Beef Wellington is traditionally made with beef, mushroom and puff pastry, but for me, nothing goes better with pork than stuffing and sage & onion stuffing so we'll be wrapping our juicy pork tenderloin fillet with these instead before covering it with a flaky all-butter puff pastry to ensure that every bite is a flavour sensation!

As you can't see the meat inside, people often worry about over (or under) cooking their Wellington, but it's surprisingly easy to make, and the pastry topping means you can decorate them however you like to add an additional magical flare!

Want to try making your own Roast Pork Wellington? Follow the step by step recipe below to create your own signature roast!

Roast Pork Wellington Ingredients

(serves 6)

for the apple sauce

  • 1 cooking apple

  • 15g butter

  • 15g sugar

  • salt and pepper

for the sage & onion stuffing

  • 85g stuffing mix

  • 1 tbsp butter

  • 200ml boiling water

for the wellington

  • 1 pork tenderloin (approx. 500g)

  • salt and pepper

  • rosemary and thyme

  • 300g puff pastry

  • 1 egg

  • 2 tbsp milk


  1. For the apple sauce, begin by chopping the apple into chunks (Wizard Tip! Avoid cutting them too small otherwise they'll disintegrate as they cook).

  2. Place the apples, sugar and butter into a pan on a medium heat and cook for 5-10 minutes until the apples have softened. Season with salt and pepper and continue stirring until some of the apple has broken down but you still have some texture. Set aside to cool

  3. For the stuffing, pour your mix into a bowl with the butter and pour over the boiling water. Mix together until well combined and leave to stand for 5 minutes

  4. Season your pork tenderloin with salt, pepper, rosemary and thyme. Warm a frying pan on a medium-high heat and add a little oil before searing the outside of the pork until golden brown - this should be no longer than 60 seconds each side.

  5. Double line your counter with cling film and spread over a thin even layer of stuffing, the same length as your pork tenderloin. Spread the apple sauce over the top of this and then place the pork along the edge closest to you.

  6. Using the cling film to help you, roll the stuffing and apple sauce over the pork and seal it. Roll the sausage back and forth to form a uniform shape. Place in the fridge to chill for 30 minutes.

  7. Roll out your puff pastry on a lightly floured surface. Remove the pork from the cling film and place at one end of the puff pastry. Beat the egg and milk together to create and egg wash and brush some of this on the edge of the pastry. Roll the pork so it is completely sealed with pastry. Use some more egg wash to stick the ends down

  8. Use any left over pastry to cut out lightning bolt and star decorations, using egg wash to help stick these down. Give the entire wellington one final egg was and then bake in the oven at 180c (350 F) for 40 minutes.

  9. One the wellington is golden brown allow to rest for 5-10 minutes before transferring to a servicing dish and slicing - serve immediately.

If you're having a Harry Potter themed dinner party - this Pork Wellington should definitely take centre stage! It's super easy to make and is sure to impress your guests.

Planning on cooking one up? Share your pictures on instagram using the hashtag #MyHarryPotterKitchen and follow @BradBakes and tag me too!

I hope you enjoyed this week's recipe from the Chamber of Secrets! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!

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