Serves: 1

Pork with apricot stuffing


Prok with apricot stuffing

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
  1. Preparation time: 10 minutes
  2. Cooking time: 30 minutes
  3. With a sharp knife, make a deep cut along one side of the pork fillet, leaving the ends intact.
  4. Place the apricots and sage leaves in the slit.
  5. Close the fillet like a book and secure with string to hold in the filling.
  6. 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.
  7. Score the apples horizontally round the middle and tuck them in around the pork.
  8. 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.
  9. Remove the pork and apples and keep warm while you boil up and reduce any pan juices on top of the stove.
  10. Stir in the crème fraîche.
  11. Remove the string from the pork and carve into slices.
  12. Serve with the baked apples and pan juices, with steamed carrots and green vegetables.