Roast pork wreath with stone fruit | Women's Weekly Food
A special touch for your Christmas table with this charming roasted pork and stone fruit arrangement.
Ingredients
- 1.25 kg pork fillets
- 5 fresh bay leaves
- 1 tablespoon extra virgin olive oil
- 40 g 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
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