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Pork Wellingtons with Marsala Sauce

By Jamie Salter

Pork Wellingtons with Marsala Sauce

Serves: 6

Preparation: 45 minutes

Cooking: 40 minutes

Ingredients:

2 thick pork fillets, trimmed (about 450 g each)

1 tbsp olive oil

30 g butter

1 small brown onion, finely chopped

2 garlic cloves, finely chopped

300 g button mushrooms, finely chopped

1/3 cup Marsala

3 tsp fresh thyme leaves

2 sheets frozen butter puff pastry

8 slices prosciutto

3 tsp Dijon mustard

1 egg, lightly whisked

Marsala sauce:

30 g butter

2 garlic cloves, finely chopped

1 tbsp cornflour mixed with 1 tbsp water

1/3 cup Marsala

1 cup beef stock

1 tsp fresh thyme leaves

Method:

Season pork with salt and pepper.

Heat oil in a large non-stick frying pan over high heat.

Add pork and cook, turning often, for five minutes or until browned. Transfer to a plate, and set aside to cool slightly. Then, cover with plastic wrap and refrigerate until cooled completely.

Preheat oven to 180°C (fan-forced).

Heat butter in the pan over medium heat until melted. Add onion and cook, stirring often, for four to five minutes or until softening. Add garlic and mushrooms and cook, stirring often, for five minutes or until golden.

Add marsala to the pan and simmer for five minutes or until liquid has evaporated.

Stir through thyme and season with salt and pepper. Set aside to cool completely. Once cooled, place mushroom mixture onto a plate lined with paper towel to drain.

Defrost pastry on a clean bench.

Place a sheet of puff pastry on a lightly flour-dusted work surface. Use a rolling pin to gently roll out pastry to make it slightly larger.

Lay four sheets of prosciutto on the pastry. Spread half of the mushroom mixture over prosciutto.

Place a pork fillet five centimetres from one side of the pastry, tucking in the prosciutto, and spread with half of the mustard.

Tightly roll the pastry to enclose the pork, fold in pastry ends, and place seam-side down on a large oven tray lined with baking paper.

Repeat using remaining pastry, prosciutto, mushroom mixture, pork and mustard.

Bake for 20 to 25 minutes or until the pastry is puffed and golden, then set aside for five minutes to rest.

While the pork is cooking, make the marsala sauce.

Heat butter in a small saucepan over medium heat. Add garlic and cook, stirring often, for one minute or until aromatic.

Stir in cornflour mixture and marsala. Bring to the boil, stirring, then reduce heat and simmer for five minutes or until reduced by half.

Add the stock and thyme and simmer for 10 minutes or until reduced and thick.

Serve pork wellingtons with marsala sauce and your choice of vegetables on the side.

Source: Australian Pork