This recipe is by Kim McCosker and Rachael Bermingham, the time-poor mums behind the best-selling 4 Ingredients cookbooks.
- Preheat oven to 200°C/180°C fan-forced. Place fruit in a bowl. Cover with 2 cups boiling water. Stand for 10 to 15 minutes or until plump. Drain.
- Meanwhile, heat a non-stick frying pan over medium-high heat. Add onion. Cook for 5 minutes or until softened. Add to fruit. Stir to combine.
- Using a small sharp knife, cut each fillet lengthways to make a pocket (don't cut all the way through). Place one-third of the fruit mixture into each pocket. Wrap each fillet in bacon. Secure with string.
- Heat a non-stick frying pan over medium-high heat. Cook pork, turning, for 5 minutes or until sealed. Transfer to a roasting dish. Roast for 15 to 20 minutes or until cooked through. Stand for 5 minutes. Thickly slice. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set