Sarah Tiong's prosciutto wrapped pork fillet with mushrooms

Prosciutto wrapped pork fillet with mushrooms and parsley butter
Serves 4 | Preparation Time: 10 mins | Cooking Time: 30 mins


2x Tasman pork fillets
4 portabello mushrooms
4 strips of prosciutto
4 tsp Dijon mustard
4 garlic cloves, finely chopped
3 tbsp chopped flat leaf parsley
½ cup salted butter, softened
Extra butter for cooking
4 tbsp port
Kitchen string


  1. Preheat oven to 180ºC. Cut the  fillets into medallions the width of a slice of prosciutto.
  2. Spread 1 teaspoon of Dijon mustard on each of the prosciutto slices. Then wrap the prosciutto around the fillet, with the mustard on the inside. Tie the medallions up with kitchen string.
  3. In a pan on high heat, sear the two flat surfaces of the fillet medallions until deep brown in colour. Then place the fillets in a lined tray in the oven, or place the oven-safe pan in the oven for 10 minutes.
  4. In the meantime, slice the mushrooms into roughly 1 cm thick slices and saute on high heat with the garlic, a splash of oil and a tablespoon of butter. Season with salt and pepper. Add the port off heat.
  5. Remove the fillets from the oven and allow to rest for 5-10 minutes
  6. Mix the softened butter with the chopped parsley until well combined.
  7. Slice the pork fillet and serve with the mushrooms and butter.

Recipe kindly provided by Australian Pork

Results may vary.