If You Always Do What You've Always Done...Then You'll Always Get What You Always Got

Thursday, 20 December 2012

Fruit and Macadamia Pork with Port Sauce

I've just had a few days visiting my parents.  I really enjoy cooking (as you may have gathered), and especially at this time of year, enjoy being able to do this small thing for my parents.  It was really outrageously summery on Monday and the thought of standing up, let alone cooking, was a bit much.  Chicken and mango salad was the result.  Yummy, but I'm not going to post the recipe here.  Tuesday evening, I made Fruit & Macadamia Pork with Port Sauce, from the first of the Simply Heaven books from Philadelphia Cream Cheese.  I also have this book, but this was the first recipe I've made from it.  I halved the recipe (yes, for everything!) and had to make some substitutions, but was mostly faithful...  I'll put in the full recipe here (not the halved version).

125g Philadelphia block cream cheese, softened
1/2 cup dried fruit medley (I combined some dried apricots and cranberries)
1/4 cup chopped macadamia nuts
salt & pepper, to taste
4 pork fillets (approx 250g each) - not available, so I used pork loin instead
50g baby spinach leaves (very approximate...)
2 tablespoons oil

1 cup port (thanks Dad for the really nice 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 (or steamed carrot and cabbage, if neither of these is available)

(Not mentioned here, but preheat oven to 180C)
Combine cream cheese, fruit, nuts, and seasonings. 
 Make a cut lengthways down the centre of each pork fillet, 3/4 of the way through the fillet.  Place spinach leaves down the centre of each open fillet then spoon the cream cheese mixture over spinach.  Fold the fillet over to enclose the filling and secure with toothpicks.
Heat the oil in a large frypan and brown pork fillets on all sides.  Transfer to a baking dish and bake in moderate oven for 20 minutes or until cooked through.
Remove fillets from baking dish, wrap in foil and rest for 10 minutes.  Combine pork juices, port and stock in baking dish (I used the frying pan) and bring to the boil, stirring to loosen all pan juices.  Add blended cornflour and cook for 3-4 minutes or until slightly thickened.  Slice pork and place on serving plates, drizzle with sauce and serve with the vegetables of choice.

Try to resist caving in to puppy-dog eyes throughout the cooking process.

Of course, the nicer the port, the nicer the sauce...

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