PORK MEDALLIONS WITH STONE FRUIT SALSA

SERVES 4 PREP 20 MINS + MARINATING COOK 15 MINS PER SERVE 1811kj COST $$$$$

2 nectarines, stoned, sliced 2 small plums, stoned, sliced 1 cup frozen pitted cherries 2 tbsp caster sugar 2 tbsp white balsamic vinegar 6 thin slices prosciutto 300g pork fillet 1 tbsp olive oil 1 bunch watercress, leaves picked 100g soft feta, crumbled ¼ cup walnuts, toasted, chopped basil leaves, to serve

In a medium bowl, combine all fruit with sugar and vinegar. Toss gently and set aside 30 mins.

Wrap prosciutto around fillet, securing with toothpicks if required. Brush with oil and season.

Preheat a barbecue or large frying pan on high. Cook pork, 10-12 mins, turning, for medium or until cooked to taste. Rest, loosely covered with foil, 5 mins.

Toss watercress through fruit mixture. Serve pork sliced with salad, sprinkled with feta and walnuts.