With the Christmas holidays just around the corner, it’s time to get creative in the kitchen. There’s no reason you can’t have a bit of fun with festive food, as The Weekly’s Food Director Fran Abdallaoui shows in her recipe for this sweet and salty appetiser.
“This delicious showstopper is a great twist on traditional pork, and so easy to make,” Fran says.
This summer, The Australian Women’s Weekly has partnered with Ocean Spray® to bring you delicious ideas to cook this Christmas. First up, we’re showing you how to impress your family and guests with a beautiful, prosciutto pork wreath that looks just as good as it tastes.
Serves 4 — 6. Prep and cook time: 1 hour and 20 minutes.
INGREDIENTS
Wreath
2 450g pork loin fillets, trimmed
2 tablespoons Ocean Spray® Cranberry Sauce
1 tablespoon Dijon mustard
2 teaspoons finely chopped thyme, plus extra sprigs to serve
2 small garlic cloves, crushed
200g (2 packets) sliced prosciutto
4 small red apples, halved crossways
2 baby fennel, cut into wedges
2 golden shallots, halved lengthways
¼ cup (60ml) olive oil
6 bay leaves
Craisins® Relish
2 golden shallots, thinly sliced
170 grams packet Ocean Spray® Craisins® Dried Cranberries
2/3 cup (165ml) port
2/3 cup (165ml) red wine vinegar
½ cup (125ml) red wine
1/3 cup (75g) brown sugar
3 star anise
METHOD
1 For Craisins® Relish, combine all ingredients in a medium saucepan; bring to a simmer. Reduce heat to medium and simmer for 15-20 minutes until Craisins® have plumped and sauce is thickened. Cool to room temperature; discard star anise.
2 Bring pork fillets to room temperature, about 30 minutes.
3 Preheat oven to 220°C (200°C fan-forced). Line a large oven tray with baking paper. Combine Ocean Spray® Cranberry Sauce, mustard, thyme and garlic in a small bowl; season with salt and pepper.
4 Lay half the slices of prosciutto, slightly overlapping, on a large piece of baking paper. Arrange one of the pork fillets on top; brush with half cranberry sauce mixture and, using the baking paper to assist, wrap to enclose pork. Repeat with remaining prosciutto and pork fillet. Tie string at 5cm intervals.
5 Create a wreath with the pork fillets by tying the two ends together with kitchen string, overlapping by 4cm.
6 Arrange pork wreath, apple, fennel and shallot on the lined tray. Drizzle with olive oil; season with salt and pepper. Roast for 20 minutes.
7 Reduce oven temperature to 180°C (160°C fan-forced). Tuck bay leaves in around pork. Roast for a further 12-15 minutes or until prosciutto is crisp, pork is just cooked through, and apple and veg is tender and just holding its shape. Transfer pork, fennel, apple and shallot to a platter, cover loosely with foil; rest for 10 minutes. Pour pan juices into a serving jug.
8 Serve pork wreath with Craisins® Relish and pan juices.
Note: relish can be stored in the fridge for up to 2 weeks.
Brought to you by Ocean Spray®.
