The Australian Women’s Weekly Food

STAR-TURN ROASTS

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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