Pork wellingtons with Marsala sauce

25th June 2020 | Eativity editors

We’ve all heard of beef wellingtons. Mostly because they’re so darn tasty: tender meat wrapped in buttery pastry and a rich, mushroomy sauce? Yes, please. But we know that you’re an adventurous type, so we’ve brought you a delicious twist on the original: pork wellingtons. It’s the perfect winter warmer, and a heartily satisfying way to support our Aussie pig farmers. When shopping for ingredients, opt for free range or pastured pork.

Pork wellingtons with Marsala sauce

Pork wellingtons with Marsala sauce

You’ll need:

2 thick (about 450g each) pork fillets, trimmed
1 tbsp olive oil
30g butter
1 small brown onion, finely chopped
2 garlic cloves, finely chopped
300g button mushrooms, finely chopped
1/3 cup Marsala
3 tsp fresh thyme leaves
2 sheets frozen butter puff pastry (see tip in ‘General Information’ tab)
8 slices Australian prosciutto
3 tsp Dijon mustard
1 egg, lightly whisked

For the Marsala sauce:

30g butter
2 garlic cloves, finely chopped
1 tbsp cornflour mixed with 1 tablespoon water
1/3 cup Marsala
1 cup beef stock
1 tsp fresh thyme leaves


1. 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 5 minutes or until browned. Transfer to a plate. Set aside to cool slightly. Cover with plastic wrap and refrigerate until cooled completely.

2. Preheat oven to 220°C/180°C fan-forced. Heat butter in the pan over medium heat until melted. Add onion and cook, stirring often, for 4-5 minutes or until softening. Add garlic and mushrooms and cook, stirring often, for 5 minutes or until golden.

3. Add Marsala to the pan and simmer for 5 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.

4. 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 4 sheets of prosciutto on the pastry. Spread half of the mushroom mixture over prosciutto. Place a pork fillet 5cm from one side of the pastry, tucking in the prosciutto. Spread with half of the mustard. Tightly roll the pastry to enclose the pork. Fold in pastry ends. 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 20-25 minutes or until the pastry is puffed and golden. Set aside for 5 minutes to rest.

5. While pork cooks, make Marsala sauce. Heat butter in a small saucepan over medium heat. Add garlic and cook, stirring, for 1 minute or until aromatic. Stir in cornflour mix and Marsala. Bring to boil, stirring, then reduce heat and simmer for 5 minutes or until reduced by half. Add stock and thyme and simmer for 10 minutes or until reduced and thick.

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


If you like, use extra pastry to cut out leaf shapes to decorate the pork wellingtons.

Recipe courtesy of Australian Pork. Get more recipes at pork.com.au