Fruit And Macadamia Stuffed Pork Loin With Port Sau

Name: Fruit And Macadamia Stuffed Pork Loin With Port Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g Philadelphia Cream Cheese, softened; 1/2 cup dried mixed fruit, chopped (Read description); 1/4 cup chopped macadamia nuts; salt and pepper; 4 pork fillets (approx 250g each, again read description); 80 g baby spinach leaves; 2 tablespoons oil; Port Sauce; 1 cup port wine; 1/2 cup water; 1 chicken stock cube; 2 teaspoons sugar; 2 teaspoons cornflour, blended with 1 Tablespoon water

Servings: persons

150 g Philadelphia Cream Cheese, softened
1/2 cup dried mixed fruit, chopped (Read description)
1/4 cup chopped macadamia nuts
salt and pepper
4 pork fillets (approx 250g each, again read description)
80 g baby spinach leaves
2 tablespoons oil
Port Sauce
1 cup port wine
1/2 cup water
1 chicken stock cube
2 teaspoons sugar
2 teaspoons cornflour, blended with 1 Tablespoon water

1
Combine Philly, fruit and nuts in a box making sure to mix well. Season mix with salt and pepper.
2
Make a cut lengthways down the centre of each pork loin 3/4 of the way through.
3
Pound meat with a meat mallet until it is about the same thickness.
4
Place spinach leaves all over the inside of the pork, then spoon the philly mix down the centre of each pork fillet.
5
Fold pork up to encase filling and secure with toothpicks.
6
Heat the oil in a large fry pan and sear meat on all side until browned.
7
Transfer meat to a baking dish and bake in a moderate oven 180 degrees c for 20-30 Min's or until cooked as desired.
8
I found that I had to cook mine as it was a larger loin for 40 min's but having said that my oven is not the hottest.
9
Remove fillets from baking dish, wrap in foil to keep warm and rest for 10 min's. Combine pork juices, port, water and stock in baking dish and bring to the boil, stirring to loosen all pan juices.
10
Add sugar stir to dissolve, add cornflour and cook for 2-3 min's or until sauce has thickened slightly.
11
Slice pork and serve drizzled with port sauce.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 150 g Philadelphia Cream Cheese, softened, 1/2 cup dried mixed fruit, chopped (Read description), 1/4 cup chopped macadamia nuts, salt and pepper, and more.

Yes, Fruit And Macadamia Stuffed Pork Loin With Port Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fruit And Macadamia Stuffed Pork Loin With Port Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions