For this recipe use the dried unsweetened cranberries (called Craisins) as they will make the sauce too sweet.

Ingredients

• 6-8 pork fillet steaks
• 6-8 rashers bacon, rind removed
• 1 red onion, peeled and sliced
• ¼ cup cranberry sauce or jelly
• ½ cup freshly squeezed orange juice
• ½ cup chicken stock
• ¼ cup dried cranberries

Walnut Topping

• 70 gram packet (3/4 cup) walnuts
• 2 tblsp finley chopped fresh sage
• grated rind one orange

Method

1. Wrap each pork fillet steak in a bacon rasher and secure each with a toothpick. Season well with pepper.
2. Brown the fillet steaks in a hot pan in a dash of oil until well browned on all sides. Set aside
3. Add the sliced onion to the pan and cook over a moderately hot heat until the onion is lightly browned.
4. Add the cranberry sauce or jelly, orange juice, chicken stock and cranberries and simmer gently for 2-3 minutes or until the onion is tender. Return the meat to the pan, cover and simmer gently for a further 3-4 minutes or until the pork steaks are just cooked. Serve the pork with plenty of sauce and finished with the walnut crumble. Add your favourite winter vegetables on the side.

Walnut Crumble

1. Heat a knob of butter in a frying pan and when hot add the walnuts and cook, stirring until they are toasted and golden. Cool, then chop finely and mix with the sage and orange rind and season well with pepper.