Christmas Pork Fillet with Watercress

• 125g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup dried fruit medley
• 1/4 cup chopped macadamia nuts
• black pepper, to taste
• 4 pork fillets (approx 300g each)
• 1 cup baby spinach leaves
• 1 tablespoon oil
• 1 cup port
• 1 bunch watercress, trimmed
• 1/2 cup roughly chopped macadamia nuts

1. Combine in a bowl the Philly*, dried fruit, nuts and pepper.
2. Make an cut down the center of each pork fillet, cutting about 3/4 of the way through the fillets.
3. Place spinach leaves down the centre of the open fillet.
4. Divide the Philly* mixture into 4 and spoon evenly down the centre of each fillet.
5. Fold the fillet over to enclose the filling and secure with toothpicks.
6. Heat the oil and brown the fillet well on all sides, transfer to a baking dish and cook at 180C for 20 minutes or until cooked through.
7. Remove pork from baking dish and rest, wrapped in foil for 10 minutes.
8. Place baking dish with pork juices back onto cook top over a medium heat.
9. Add port and bring to the boil, stirring to loosen all pan juices from dish.
10. Cook for 3-4 minutes or until reduced slightly.
11. Serve pork sliced on a bed of watercress and drizzle with port sauce and sprinkle with extra macadamia nuts.

cream cheese, medley, nuts, black pepper, pork, baby spinach leaves, oil, port, nuts

Taken from www.kraftrecipes.com/recipes/christmas-pork-fillet-watercress-104272.aspx (may not work)