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Categories:Viewed: 74 - Published at: 4 years ago
Ingredients
- 125g block PHILADELPHIA Cream Cheese, softened
- 1/2 cup dried fruit medley
- 1/4 cup chopped macadamia nuts
- black pepper, to taste
- 4 pork fillets (approx 300g each)
- 1 cup baby spinach leaves
- 1 tablespoon oil
- 1 cup port
- 1 bunch watercress, trimmed
- 1/2 cup roughly chopped macadamia nuts
Method
- Combine in a bowl the Philly*, dried fruit, nuts and pepper.
- Make an cut down the center of each pork fillet, cutting about 3/4 of the way through the fillets.
- Place spinach leaves down the centre of the open fillet.
- Divide the Philly* mixture into 4 and spoon evenly down the centre of each fillet.
- Fold the fillet over to enclose the filling and secure with toothpicks.
- Heat the oil and brown the fillet well on all sides, transfer to a baking dish and cook at 180C for 20 minutes or until cooked through.
- Remove pork from baking dish and rest, wrapped in foil for 10 minutes.
- Place baking dish with pork juices back onto cook top over a medium heat.
- Add port and bring to the boil, stirring to loosen all pan juices from dish.
- Cook for 3-4 minutes or until reduced slightly.
- Serve pork sliced on a bed of watercress and drizzle with port sauce and sprinkle with extra macadamia nuts.
