Roast Pork Wreath with Stone Fruit

SERVES 6

PREPARATION & COOKING 1 HOUR

1.25kg pork fillets

6 bay leaves

1 tablespoon extra virgin

olive oil

40g butter, chopped

1 red onion, quartered 3 yellow peaches, halved, stones removed, cut into wedges

3 nectarines, halved, stones

removed, cut into wedges 1¼ cups sparkling wine fresh red currants to serve

(optional)

1. Preheat oven to 220°C.

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 all over.

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. Roast for 15 minutes or until fruit is just starting to blister.

5. Reduce oven temperature to 180°C. Add ½ cup of the wine to pan, then roast for a further 10 minutes or until pork is just cooked through, and fruit is soft and just holding its shape. Transfer pork, onion and fruit to a platter and cover loosely with foil, resting for 10 minutes.

6. 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.

7. Serve pork wreath with roasted fruit, onion and sauce. Top with red currants, if you desire.