Fruit & Macadamia Pork with Port Sauce Recipe

Name: Fruit & Macadamia Pork with Port Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
COMBINE PHILLY, fruit, nuts and seasonings.
2
Make a cut lengthways down the centre of each pork fillet, 3/4 of the way through the fillet.
3
Place spinach leaves down the centre of each open fillet then spoon the PHILLY mixture over spinach.
4
Fold the fillet over to enclose the filling and secure with toothpicks.
5
HEAT the oil in a large frypan and brown pork fillets on all sides.
6
Transfer to a baking dish and bake in a moderate oven 180C for 20 minutes or until cooked through.
7
REMOVE fillets from baking dish, wrap in foil and rest for 10 minutes.
8
Combine pork juices, port and stock in baking dish and bring to the boil, stirring to loosen all pan juices.
9
Add blended cornflour and cook for 34 minutes or until slightly thickened.
10
Slice pork and place on serving plates, drizzle with sauce and serve with watercress and baby squash.
11
Serve immediately.

477

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

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 12 ingredients. The key ingredients include: 125 g PHILADELPHIA Cream Cheese, softened, 1/2 cup dried fruit medley, 1/4 cup chopped macadamia nuts, salt and pepper, to taste, and more.

Yes, Fruit & Macadamia Pork 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 & Macadamia Pork with Port Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions