Roast Pork Wreath with Stone Fruit

Name: Roast Pork Wreath with Stone Fruit
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 3 pork fillets; 6 leaves bay; 1 small red onion, quartered; 3 medium yellow peaches, halved, stones removed, cut into wedges; 3 nectarines, halved, stones removed, cut into wedges; 1 cup frozen cranberries; 1 tablespoons extra virgin olive oil; 40 grams butter, chopped; 1 pinch salt; 1 pinch pepper; 310 mL sparkling wine

Create a stunning roast pork wreath with juicy stone fruit in under an hour. It’s the ultimate easy, impressive Kiwi dinner.

Recipe Tip Pork can be tied a day ahead; refrigerate, covered, until ready to cook.

Photo of Roast Pork Wreath with Stone Fruit

Method

Step 1 of 8
Preheat oven to 220°C (200°C fan-forced).
Step 2 of 8
Create a wreath with the pork fillets by tying the two ends together with kitchen string, overlapping by 4cm.
Step 3 of 8
Tie string at 5cm intervals around the fillets, tucking in bay leaves. Season pork all over*.
Step 4 of 8
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.
Step 5 of 8
Add onion, peaches, nectarines and ¡/₂ cup cranberries to pan, arranging around the wreath, reserving the remainder for garnish. Roast for 15 minutes or until fruit is just starting to blister.
Step 6 of 8
Reduce oven temperature to 180°C (160°C fan-forced). Add 1/2 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, onion and fruit to a platter, cover loosely with foil; rest for 10 minutes.
Step 7 of 8
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.
Step 8 of 8
Serve pork wreath with roasted fruit, onion and sauce. Top with remaining currants if using.

Ingredients

3 pork fillets
6 leaves bay
1 small red onion, quartered
3 medium yellow peaches, halved, stones removed, cut into wedges
3 nectarines, halved, stones removed, cut into wedges
1 cup frozen cranberries
1 tablespoons extra virgin olive oil
40 grams butter, chopped
1 pinch salt
1 pinch pepper
310 mL sparkling wine

3 pork fillets
6 leaves bay
1 small red onion, quartered
3 medium yellow peaches, halved, stones removed, cut into wedges
3 nectarines, halved, stones removed, cut into wedges
1 cup frozen cranberries
1 tablespoons extra virgin olive oil
40 grams butter, chopped
1 pinch salt
1 pinch pepper
310 mL sparkling wine

Method

Step 1 of 8
Preheat oven to 220°C (200°C fan-forced).
Step 2 of 8
Create a wreath with the pork fillets by tying the two ends together with kitchen string, overlapping by 4cm.
Step 3 of 8
Tie string at 5cm intervals around the fillets, tucking in bay leaves. Season pork all over*.
Step 4 of 8
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.
Step 5 of 8
Add onion, peaches, nectarines and ¡/₂ cup cranberries to pan, arranging around the wreath, reserving the remainder for garnish. Roast for 15 minutes or until fruit is just starting to blister.
Step 6 of 8
Reduce oven temperature to 180°C (160°C fan-forced). Add 1/2 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, onion and fruit to a platter, cover loosely with foil; rest for 10 minutes.
Step 7 of 8
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.
Step 8 of 8
Serve pork wreath with roasted fruit, onion and sauce. Top with remaining currants if using.

Nutrition per serving

1816 Kilojoules

Protein44 grams

Fat19 grams

Carbs12 grams

Sugars12 grams

Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

Step 1 of 8
Preheat oven to 220°C (200°C fan-forced).
Step 2 of 8
Create a wreath with the pork fillets by tying the two ends together with kitchen string, overlapping by 4cm.
Step 3 of 8
Tie string at 5cm intervals around the fillets, tucking in bay leaves. Season pork all over*.
Step 4 of 8
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.
Step 5 of 8
Add onion, peaches, nectarines and ¡/₂ cup cranberries to pan, arranging around the wreath, reserving the remainder for garnish. Roast for 15 minutes or until fruit is just starting to blister.
Step 6 of 8
Reduce oven temperature to 180°C (160°C fan-forced). Add 1/2 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, onion and fruit to a platter, cover loosely with foil; rest for 10 minutes.
Step 7 of 8
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.
Step 8 of 8
Serve pork wreath with roasted fruit, onion and sauce. Top with remaining currants if using.

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