Pork with apricot stuffing
Treat yourself to this dish which marries pork with its perfect partners - apples, cider and apricots. Mmm...
- 500 g lean pork fillet in one piece (visible fat removed)
- 4 fresh apricots (halved and stoned)
- 4 sage leaves
- spray oil
- 1 tsp sea salt flakes
- black pepper
- 4 apples (cored)
- 150 ml dry cider
- 1 tbsp low-fat crème fraîche
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- With a sharp knife, make a deep cut along one side of the pork fillet, leaving the ends intact.
- Place the apricots and sage leaves in the slit.
- Close the fillet like a book and secure with string to hold in the filling.
- Place the fillet in a roasting pan, spray with oil and then sprinkle with sea salt and plenty of black pepper. Bake in the preheated oven at 200°C, 400°F, Gas Mark 6 for 15 minutes.
- Score the apples horizontally round the middle and tuck them in around the pork.
- Pour the cider over the top and then return to the oven for about 15–20 minutes, until the pork is cooked and the apples are tender.
- Remove the pork and apples and keep warm while you boil up and reduce any pan juices on top of the stove.
- Stir in the crème fraîche.
- Remove the string from the pork and carve into slices.
- Serve with the baked apples and pan juices, with steamed carrots and green vegetables.