Pork Fillet with Figs, Apple and Sage

• 2 pork fillets (approx. 500g each)
• 125g PHILADELPHIA Block Cream Cheese, softened
• 2 green apples, sliced
• 12 dried figs
• 1 bunch of sage
• 250g jarred current jelly
• juice of 2 oranges (or 1/2 cup of commercial orange juice)
• 2 teaspoons of cornflour, in a small amount of cold water

1. SLICE fillets lengthways, but not all the way through.
2. SPREAD PHILLY, and place apples, figs and sage leaves along the pork fillet, roll up, tie with string.
3. BROWN fillets in a pan with a little butter and oil, transfer to oven, cook for 20-25 minutes (or until juices run clear). Rest, slice and serve a top the red current glaze.

Glaze

1. POUR red current jelly and orange juice into a saucepan, when melted down add cornflour and water slowly until blended together.