Ingredients:

* 150g Wild Pork Loin
* 2 Portobello Mushrooms
* 1 Red Onion, sliced
* 200ml Canola Oil
* 1tbsp Brown Sugar
* 2tsps Balsamic Vinegar
* Tsp Ginger, crushed
* Tsp Garlic, crushed
* Puff Pastry
* Egg Wash, (Beaten 1 egg and 1tbsp milk)
* Salt and Pepper
* Red Currant Jelly

Preheat oven to 180 degrees celcius.

Season pork loin with salt and pepper.· Heat ½ the oil in a pan and seal both sides of the pork.

Season the mushrooms and place skin side down into the same pan with a tsp of mixed ginger and garlic smeared on top.

Then place pan into the oven for 15 minutes but remove the mushrooms after 5 minutes and place them to the side.

In the meantime using a separate pan heat with remaining oil and add the red onion.

Sauté for 3 minutes then add the brown sugar and balsamic vinegar and slow simmer for another 5 minutes till onion caramelizes.

Remove the pork from the oven and allow to rest.

Roll out enough pastry to cover the entire pork.

Place the pork onto the centre of the pastry, top with the caramelized onion and mushrooms.

Brush the egg wash around the edges and fold up the pastry to the centre sticking the outer sides together to form a parcel.

Slice in half, serve hot with a tbsp of Red Currant Jelly