4 pork fillets
200g warrigal greens
16 bunya nut halves, boiled, shelled and sliced
150g spreadable Kakadu plum
20g munthari or riberry
pinch salt
pinch pepper
225ml Kakadu plum and port wine sauce
1 lt pork stock


150ml demi glace
50ml port wine
30g spreadable Kakadu plum


– Butterfly the pork fillet length wise and flatten with a meat mallet.
· Place warrigal greens, spreadable Kakadu plum, muntharies and unya nuts slices on the pork. Season with salt and pepper.
· Roll the fillet and secure it with tooth picks.
· Place in a tray and cover with the stock and poach for approximately 20 minutes.
· Heat demi glace, port wine and Kakadu plum spread in a pot and simmer.

Serve sliced pork fillet on some of the sauce.

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