NZ Woman's Weekly

Nectarine cheesecake with pistachio and cinnamon crust

Nectarine cheesecake with pistachio and cinnamon crust

This fruity stuffing adds a taste of summer to a simple pork fillet. You could also use ripe apricots, plums and nectarines. Serve with a salad or veges and new-season potatoes.

  • 2 pork fillets
  • 40g butter
  • 1 small onion, diced
  • 1 clove garlic, crushed
  • 1 tsp fresh ginger, grated
  • 4 ripe peaches, 2 diced, 2 cut into quarters
  • Fresh thyme leaves, plus extra for garnish
  • ¾ cup fresh or panko breadcrumbs
  • Sea salt and cracked pepper
  • 1 tbsp brown sugar
  • ¼ cup white wine or water

1 Preheat the oven to 180oC and line a shallow roasting dish with baking paper. Trim the pork fillets of any fat or sinew and make a long cut down the centre of each fillet to make a cavity for the stuffing.

2 Heat the butter in a frying pan and saute the onion, garlic and ginger for 3-4 minutes over a low heat until softened and lightly coloured. Add the two diced peaches and the fresh thyme leaves, and cook for a further 2 minutes. Remove from the heat and stir in breadcrumbs to make a stuffing. Season well.

3 Spoon the stuffing mixture into the pork cavities. Secure with string in several places to shape into a neat log. Place the stuffed fillets on the lined tray and arrange the peach halves around them. Mix the brown sugar with the wine, and spoon over the peaches and fillets.

4 Roast for 20-30 minutes, depending on the size and thickness of the fillets. When pierced with a skewer in the thickest part of the meat, the juices should be just pink and the peach quarters should be golden and soft. Remove from the oven and loosely cover the fillets with foil to rest for 5-8 minutes before slicing.

4 Serve the pork slices with the caramelised peaches and new potatoes with summer greens.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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