Fruit and Macadamia Stuffed Pork Loin With Port Sauce

Recipe by The Flying Chef


  • 150
  • 12
    cup dried mixed fruit, chopped (Read description)
  • 14
    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
  • 12
    cup water
  • 1
    chicken stock cube
  • 2
    teaspoons sugar
  • 2
    teaspoons cornflour, blended with 1 Tablespoon water


  • Combine Philly, fruit and nuts in a box making sure to mix well. Season mix with salt and pepper.
  • Make a cut lengthways down the centre of each pork loin 3/4 of the way through.
  • Pound meat with a meat mallet until it is about the same thickness.
  • Place spinach leaves all over the inside of the pork, then spoon the philly mix down the centre of each pork fillet.
  • Fold pork up to encase filling and secure with toothpicks.
  • Heat the oil in a large fry pan and sear meat on all side until browned.
  • 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.
  • 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.
  • 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.
  • Add sugar stir to dissolve, add cornflour and cook for 2-3 min's or until sauce has thickened slightly.
  • Slice pork and serve drizzled with port sauce.