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Philadelphia cream cheese medley nuts salt pork baby spinach leaves oil port chicken stock cornflour baby squash
Viewed: 11 - Published at: 3 years agoIngredients
- 125 g PHILADELPHIA Cream Cheese, softened
- 1/2 cup dried fruit medley
- 1/4 cup chopped macadamia nuts
- salt and pepper, to taste
- 4 pork fillets (approx 250g each) Safeway 1 lb For $1.99 thru 02/09
- 50 g baby spinach leaves
- 2 tablespoons oil
- 1 cup port
- 1/2 cup chicken stock
- 2 teaspoons cornflour, blended with 1 tablespoon water
- 1 bunch watercress, trimmed, to serve
- Steamed baby squash, to serve
Method
- COMBINE PHILLY, fruit, nuts and seasonings.
- Make a cut lengthways down the centre of each pork fillet, 3/4 of the way through the fillet.
- Place spinach leaves down the centre of each open fillet then spoon the PHILLY mixture over spinach.
- Fold the fillet over to enclose the filling and secure with toothpicks.
- HEAT the oil in a large frypan and brown pork fillets on all sides.
- Transfer to a baking dish and bake in a moderate oven 180C for 20 minutes or until cooked through.
- REMOVE fillets from baking dish, wrap in foil and rest for 10 minutes.
- Combine pork juices, port and stock in baking dish and bring to the boil, stirring to loosen all pan juices.
- Add blended cornflour and cook for 34 minutes or until slightly thickened.
- Slice pork and place on serving plates, drizzle with sauce and serve with watercress and baby squash.
- Serve immediately.
