ROAST PORK WREATH WITH STONE FRUIT
SERVES 6 PREP AND COOK TIME 1 HOUR 1.25kg pork fillets
5 fresh bay leaves
1 tablespoon extra virgin olive oil
40g butter, chopped
1 small (100g) red onion, quartered 3 medium (450g) yellow peaches, halved, stones removed, cut into wedges 3 nectarines (500g), halved, stones removed, cut into wedges
1 ¼ cups (310ml) sparkling wine fresh red currants, optional, to serve 1 Preheat oven to 220°C (200°C fan-forced). 2 Create a wreath with the pork fillets by tying the two ends together with kitchen string, overlapping by 4cm.
3 Tie string at 5cm intervals around the fillets, tucking in bay leaves. Season pork.
4 Heat oil and half the butter in a flameproof roasting pan over high heat. Cook pork wreath, bay leaf-side down, for 3 minutes or until well browned. Turn pork. Add onion, peaches and nectarines to pan, arranging around the wreath. Roast for 15 minutes or until fruit is just starting to blister.
5 Reduce oven temperature to 180°C (160°C fan-forced). Add ½ cup of the wine to pan; roast for a further 10 minutes or until pork is just cooked through and fruit is soft and just holding its shape. Transfer pork and fruit to a platter, cover loosely with foil; rest for 10 minutes.
6 Meanwhile, place roasting pan over high heat. Add remaining wine; bring to the boil. Simmer for 6 minutes or until reduced by two-thirds. Stir in remaining butter with any resting juices from pork until smooth. Cook for 1 minute or until combined; season to taste.
7 Serve pork wreath with roasted fruit, onions and sauce. Top with red currants, if you like. Not suitable to freeze or microwave.