Grilled Pork Sirloin With Marsala Cream Sauce and Mashed Kumara.

“A fabulous dish served at the Kedron Park Hotel in Brisbane Queensland Australia. The chef uses a Barkers Creek Pork Sirloin But a more economical cut may be substituted. I enjoy this with a nice coonawara chardonnay or 6.”

Ingredients Nutrition

  • marsala cream sauce
  • 500 ml thickened cream
  • 100 ml marsala wine
  • 125 ml applesauce or 125 ml fruit chutney
  • 100 ml beef stock
  • 600 g mashed kumara (kumera is an orange coloured sweet potato, so do your best.)
  • 1 kg pork sirloin roast, cut into 250g steak


  1. Boil kumera in plenty of water seasoned with salt and pepper until soft.
  2. Strain and mash with 100 ml cream.
  3. Heat a pan and brush with oil.
  4. Brown pork on both sides and remove.
  5. Place pork on an oven tray and bake at 240° for 15 minutes.
  6. Pour stock into pan and turn up the heat add cream and reduce by half.
  7. Pour in marsala and return to boil.
  8. Stir in applesauce or chutney.
  9. Reduce heat to simmer.
  10. Place mash in centre of plate and place the pork on top.
  11. Spoon the sauce over the pork, garnish with rosemary or fried shaved kumara And serve with plenty of steamed greens.

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