Fruit & Macadamia Pork with Port Sauce

• 125 g PHILADELPHIA Cream Cheese, softened
• 1/2 cup dried fruit medley
• 1/4 cup chopped macadamia nuts
• salt and pepper, to taste
• 4 pork fillets (approx 250g each) Safeway 1 lb For $1.99 thru 02/09
• 50 g baby spinach leaves
• 2 tablespoons oil
• 1 cup 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

1. COMBINE PHILLY, fruit, nuts and seasonings.
2. Make a cut lengthways down the centre of each pork fillet, 3/4 of the way through the fillet.
3. Place spinach leaves down the centre of each open fillet then spoon the PHILLY mixture over spinach.
4. Fold the fillet over to enclose the filling and secure with toothpicks.
5. HEAT the oil in a large frypan and brown pork fillets on all sides.
6. Transfer to a baking dish and bake in a moderate oven 180C for 20 minutes or until cooked through.
7. REMOVE fillets from baking dish, wrap in foil and rest for 10 minutes.
8. Combine pork juices, port and stock in baking dish and bring to the boil, stirring to loosen all pan juices.
9. Add blended cornflour and cook for 34 minutes or until slightly thickened.
10. Slice pork and place on serving plates, drizzle with sauce and serve with watercress and baby squash.
11. Serve immediately.

philadelphia cream cheese, medley, nuts, salt, pork, baby spinach leaves, oil, port, chicken stock, cornflour, baby squash

Taken from www.kraftrecipes.com/recipes/fruit-macadamia-pork-port-sauce-127690.aspx (may not work)