Prosciutto Pork Wreath with Apples, Fennel and Craisins® Relish



  • 2 450g pork loin fillets, trimmed
  • 2 tablespoons Ocean Spray® Cranberry Sauce
  • 1 tablespoon Dijon mustard
  • 2 tsp finely chopped thyme, plus extra sprigs to serve
  • 2 small garlic cloves, crushed
  • 12 slices prosciutto (200g)
  • 4 small red apples, halved crossways
  • 2 baby fennel, cut into wedges
  • 2 golden shallots, halved lengthways
  • 1/4 cup (60ml) olive oil
  • 6 bay leaves

  • Craisins® Relish
  • 2 golden shallots, thinly sliced
  • 170 grams packet Ocean Spray® Craisins®
  • 2/3 cup (165ml) port
  • 2/3 cup (165ml) red wine vinegar
  • 1/2 cup (125ml) red wine
  • 1/3 cup (75g) brown sugar
  • 3 star anise


1. For Craisins® relish, combine all ingredients in a medium saucepan; bring to a simmer. Reduce heat to medium-high and simmer for 12-15 minutes until craisins have plumped and sauce has thickened. Cool to room temperature; discard star anise.

2. Bring pork fillets to room temperature, about 30 minutes.

3. Preheat oven to 220C/200C, fan-forced. Line a large oven tray with baking paper. Combine Ocean Spray® Cranberry Sauce, mustard, thyme and garlic in a small bowl; season with salt and pepper.

4. Lay half the slices of prosciutto, slightly overlapping, on a large piece of baking paper. Arrange one of the pork fillets on top; brush with half cranberry sauce mixture and, using the baking paper to assist, wrap to enclose pork. Repeat with remaining prosciutto and pork fillet.

5. Create a wreath with the pork fillets by tying the two ends together with kitchen string, overlapping by 4cm.Tie string at 5cm intervals.

6. Arrange pork wreath, apple, fennel and shallot on the lined tray. Drizzle with olive oil; season with salt and pepper. Roast for 20 minutes.

7. Reduce oven temperature to 180°C/160'C fan forced. Carefully, tuck bay leaves in around pork. Roast for a further 12-15 minutes or until prosciutto is crisp, pork is just cooked through and apple and veggies are tender and just holding their shape. Transfer pork, fennel, apple and shallot to a platter, cover loosely with foil; rest for 10 minutes. Pour pan juices into a serving jug.

8. Serve pork wreath with craisin relish and pan juices.

Note: relish can be stored in the fridge for up to 2 weeks.


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