2 x 400 gram pork fillets
1 tablespoon finely chopped rosemary
2 cloves garlic, crushed
sea salt and freshly ground pepper
6 rashers streaky bacon
300 grams red grapes, seedless if available
1 cup chicken stock
⅓ cup Marsala
2 tablespoons pomegranate molasses
2 tablespoons butter
1 teaspoon sugar
finely grated zest of ½ an orange
1 kilogram kumara, peeled and diced 2 cm pieces
knob of butter
½ cup hot milk or cream
½ teaspoon ground allspice
wilted spinach or rocket
Preheat the oven to 200°C. Season the pork with salt and freshly ground pepper. Combine the rosemary and garlic and sprinkle over a chopping board. Roll the pork to coat on all sides, pressing the herbs on firmly. Stretch the bacon rashers with the back of a knife and wrap around the pork. Tie with kitchen string to secure.
Heat an oven-proof sauté pan with a little oil and sear the pork on all sides. Place the pan in the oven and cook for about 12 minutes or until just cooked and the juices run clear. Cover loosely and rest 5 minutes.
Grapes: Cut the grapes into bunches of 3 or 4 grapes each and place in a baking dish.
Put the remaining ingredients in a saucepan and boil until reduced by ⅔ and starting to look syrupy. There will be lots of small bubbles on the surface. Pour it over the grapes and roast in the oven, turning occasionally, until the syrup is reduced to a thickish glaze and the grapes are plump and glossy. The skin will split on some of the grapes. Set aside until ready to use but warm again before serving.
Kumara mash: Cook the kumara in boiling salted water until tender. Drain and return to the saucepan over a low heat to dry off excess moisture. Mash with a knob of butter, hot milk and the allspice and season well.
To serve: Divide the kumara mash between warm serving plates. Top with hot wilted spinach. Remove the string from the pork and slice on the diagonal. Arrange on top of the kumara and place a small pile of grapes on top. Drizzle the juices from the grapes around the kumara. Roasted vine tomatoes make a nice accompaniment.