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  • The Australian Women’s Weekly Food

    STAR-TURN ROASTS

    Nov 09, 2020 4 minutes

    ROAST PORK WREATH WITH STONE FRUIT

    PREP + COOK TIME 1 HOUR SERVES 6 (OR 12 AS PART OF A BUFFET)

    1.25kg pork fillets (3 small or 2 large)
    6 fresh bay leaves
    1 tablespoon extra virgin olive oil
    40g butter, chopped
    1 small red onion (100g), quartered
    3 medium yellow peaches (450g), halved, stones removed, cut into wedges
    3 nectarines (500g), halved, stones removed, cut into wedges
    1¼ cups (310ml) sparkling wine
    Fresh red currants, optional, to serve

    1 Preheat oven to 220°C/200°C fan.

    2 Create a wreath with the pork fillets by tying the ends together with kitchen string, overlapping by 4cm.

    Tie string at 5cm

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