ROAST PORK WREATH WITH STONE FRUIT

The Australian Women's Weekly - - Easy entertaining -

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.

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