Pork Parcels with Nectarine and Pine Nut Filling

Preparation: 10 minutes plus 30 minutes refrigeration

Cooking: 40 minutes

Serves 4

3 nectarines, sliced

1 ½ tblspn pine nuts

1 tblspn fresh parsley, chopped

1 clove garlic, crushed

4 pork medallions

Marinade

2 tblspn lemon juice

1 tspn oil

1 clove garlic, crushed

Mix together nectarine slices, pine nuts, parsley and garlic. Gently pound pork medallions between plastic wrap to flatten. Divide nectarine mixture between pork steaks. Roll up and tie with kitchen string. Place into a baking dish. Combine marinade ingredients. Pour over pork parcels. Refrigerate for 30 minutes. Meanwhile, preheat oven to 180ºC. Bake the pork parcels for 40 minutes. Serve parcels drizzled with juices from the dish with a fresh green salad.