Christmas Pork Fillet with Watercress

1. 1

   Combine in a bowl the Philly*, dried fruit, nuts and pepper.

2. 2

   Make an cut down the center of each pork fillet, cutting about 3/4 of the way through the fillets.

3. 3

   Place spinach leaves down the centre of the open fillet.

4. 4

   Divide the Philly* mixture into 4 and spoon evenly down the centre of each fillet.

5. 5

   Fold the fillet over to enclose the filling and secure with toothpicks.

6. 6

   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.

7. 7

   Remove pork from baking dish and rest, wrapped in foil for 10 minutes.

8. 8

   Place baking dish with pork juices back onto cook top over a medium heat.

9. 9

   Add port and bring to the boil, stirring to loosen all pan juices from dish.

10. 10

    Cook for 3-4 minutes or until reduced slightly.

11. 11

    Serve pork sliced on a bed of watercress and drizzle with port sauce and sprinkle with extra macadamia nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.