1.Preheat oven to 220°C/200’C fan forced.
2.Create a wreath with the pork fillets by tying the two ends together with kitchen string, overlapping by 4cm.
3.Tie string at 5cm intervals around the fillets, tucking in bay leaves. Season pork all over.
4.Heat oil and half the butter in a flameproof roasting pan over high heat. Cook pork wreath, bay leaf-side down, for 3 minutes or until well browned. Turn pork. Add onion, peach and nectarine to pan, arranging around the wreath. Roast for 15 minutes or until fruit is just starting to blister.
5.Reduce oven temperature to 180°C/160’C fan forced. Add ½ cup of the wine to pan; roast for a further 10 minutes or until pork is just cooked through and fruit is soft and just holding its shape. Transfer pork and fruit to a platter, cover loosely with foil; rest for 10 minutes.
6.Meanwhile, place roasting pan over high heat. Add remaining wine; bring to the boil. Simmer for 6 minutes or until reduced by two-thirds. Stir in remaining butter with any resting juices from pork until smooth. Cook for 1 minute or until combined; season to taste.
7.Serve pork wreath with roasted fruit, onions and sauce. Top with red currants, if you like.
Not suitable to freeze or microwave.
Pork can be tied a day ahead; refrigerate covered until ready to cook.Note