Paleo Pork Wellington (Gluten Free)

My Paleo Pork Wellington recipe is one that’s sure to make a holiday dinner table feel truly special without requiring you to take out a second mortgage at the butcher counter. All the fancy feels of the legendary Beef Wellington, but using the incredibly versatile and wallet-friendly pork tenderloin instead. Filled with dried apples, wrapped in prosciutto, and then all tucked up inside my gorgeous paleo pie crust that bakes golden and beautiful in the oven. It’s honestly one of the most impressive things to come out of my kitchen and I am not even a little bit embarrassed to say I am so proud of this one!

The best part? You can wrap this entire Wellington up in advance, refrigerate it for up to 24 hours, and slide it straight into the oven ahead of when your guests are arriving. That means more time visiting, more time on other sides, and zero frantic last-minute kitchen stress. That is the holiday flex we’re all looking for, right?! I use my Paleo Pie Crust recipe as the pastry wrap, and served over my Roasted Butternut Squash Puree, this dish is genuinely stunning on the plate.

Why Pork Tenderloin Works Beautifully Here

Pork tenderloin is one of the most underrated cuts of meat out there. It’s lean, tender, cooks quickly, and takes on flavors beautifully. For a Wellington-style preparation it is actually a grand choice because it’s more forgiving than beef tenderloin, less expensive, and the mild flavor lets the dried apple filling and whole grain mustard really shine. The key is removing the silver skin before you start, which your butcher can do for you if you ask, and making sure you don’t overcook it. A final internal temperature of 140°F degrees gives you a perfectly juicy, slightly rosy center that is absolutely scrumptious.

Ingredients You’ll Need

Here’s a quick look at what goes into this Pork Wellington. Full amounts are in the recipe card below.

The Pastry

My Paleo Pie Crust is the pastry wrap here and it works beautifully. Flaky, golden, and completely grain free and gluten free. Make the crust first and keep it covered with plastic while you prep everything else. If you don’t need a grain/gluten free crust, feel free to. use your favorite or even store bought, because even Ina Garten says that’s ok!

The Filling and Wrap

One ounce of unsweetened Bare Snacks dried apple chips blitzed in a food processor until roughly chopped. These create the most gorgeous apple filling that nestles between the two halves of the tenderloin. Five to seven slices of prosciutto depending on the length of your tenderloin, fresh thyme, Redmond Real Salt, and two tablespoons of whole grain mustard spread over the pastry before wrapping. An egg wash gives you that stunning golden finish on the crust that makes this look like it came straight from a fancy restaurant kitchen.

How to Make Paleo Pork Wellington

Preheat your oven to 425°F degrees and set a baking rack on a rimmed baking sheet. Prepare your pie crust and keep it covered. Blitz the dried apples in a small food processor until roughly chopped and set aside.

Here’s the clever trick that makes this work so beautifully: slice the tenderloin down the middle lengthwise to create two pieces, then flip one half around so the tenderloin is approximately the same thickness at both ends. This gives you an even cook all the way through and a flat surface to nestle that apple filling right in the center.

Lay your prosciutto slices on a piece of parchment, overlapping the long edges and measuring the same length as your tenderloin. Sprinkle with thyme, salt, and a little pepper. Lay the two halves of tenderloin on the prosciutto, press the chopped apples down into the center between the two halves, and press everything back together into one log. Carefully use the parchment to roll the prosciutto up and around the tenderloin, completely enclosing it. Set aside.

Roll out your pie dough between two pieces of lightly dusted parchment into approximately a 12 x 14 inch rectangle. Spread the whole grain mustard down the center in a thin even layer. That whole grain mustard is what ties all the flavors together so please don’t skip it! Using the parchment as a guide, roll the pie dough up and over the prosciutto-wrapped tenderloin, cutting off any extra dough and pinching the ends and seam firmly closed. Slide the Wellington onto the baking rack, brush generously with egg wash, and bake until the internal temperature reaches 140°F degrees and the crust is deep golden, about 25 to 30 minutes.

Let it rest a full 10 minutes before slicing. It’s hard to wait, I get it, but when it looks and smells this incredible, the rest is an important step that keeps all those juices right where they belong! Slice into beautiful rounds and serve over the Roasted Butternut Squash Puree. Absolutely stunning.

Tips for the Best Paleo Pork Wellington

Remove the silver skin before you start. That thin membrane running along one side of the tenderloin will tighten and toughen during cooking if you leave it on. Ask your butcher to do it or use a sharp knife to slide under it and peel it away — it takes about 30 seconds and makes a real difference in the final texture.

Don’t skip the egg wash. It is strongly recommended! That egg wash is what gives you that gorgeous, deeply golden crust that makes this Wellington look so impressive on the plate. To add fresh herb decorations on top: brush with egg wash first, arrange your herb sprigs or leaves, then brush a second coat of egg wash right over the herbs. So beautiful!

Make it ahead. Once assembled, the Wellington can be refrigerated for up to 24 hours before baking. Just add 5 to 10 minutes to the bake time if going straight from the refrigerator to the oven. This is the make-ahead tip that makes this the ultimate holiday entertaining recipe. All the impressive work is done before your guests even arrive!

Rest before slicing. A full 10 minutes on the cutting board after it comes out of the oven. This is an important step that lets the juices redistribute through the meat so every single slice is perfectly juicy. Cut too soon and all that goodness runs right out onto the cutting board.

Serving Suggestions

This Wellington was made to be served over my Roasted Butternut Squash Puree – those two together on a plate are genuinely one of the most beautiful and delicious things I have ever put in front of our family. Round out the holiday table with:

• Roasted Butternut Squash Puree – the perfect base
• Apple and Pine Nut Stuffing – a gorgeous holiday companion
• Gluten Free Dinner Rolls – for the rest of the table
• Mini Pumpkin Pecan Bundt Cakes for dessert
• or Mom’s Pecan Pie – because it’s a classic!

If you make this Paleo Pork Wellington I would absolutely love to see it! Tag me on Instagram or drop a comment below. This is one of those holiday recipes that genuinely looks like you spent your whole day on it — and we’re already fast friends so I’ll let you in on the secret: it is so much easier than it looks! 🥩🍂