Apricot & Cumin Stuffed Pork for Two |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Spoil your Valentine with something a little bit special for dinner! This recipe courtesy of BBC's Good Food Magazine. *Make sure your pan is hot before you start to brown the fillet, this will avoid over cooking it too much before it goes into the oven. courtesy Ingredients:
1 teaspoon cumin seed |
100 g ready-to-eat dried apricots |
400 g lean pork fillets |
salt & freshly ground black pepper, to taste |
1 tablespoon sunflower oil |
150 ml marsala or 150 ml madeira wine or 150 ml port wine |
1 sprig fresh rosemary |
Directions:
1. Heat the oven to 200C/fan 180C/Gas 6.
2. Lightly toast the cumin seeds in a frying pan.
3. Tip into a blender with the apricots and whizz until chopped, but not smooth.
4. Slice the pork fillet in half horizontally, not cutting through completely, and open it like a book.
5. Season the mean to taste with salt and freshly ground black pepper, spread the cumin-apicot mixture along the center of the fillet, then fold themeat back to envelop the stuffing.
6. Heat the oil in a pan and brown the meat on all sides for about 5 minutes.
7. Remove the pork (Keep the pan as is with juices and lovely bits, as you will be using it shortly) and place on a roasting try and cover loosly with aluminum foil.
8. Cook for 10-15 minutes, or until lightly pink.
9. Meanwhile, add the wine and rosemary to the previously used pan (containing all the love and the juices) and bring to the boil.
10. Simmer for 5 minutes or until you have a sauce.
11. Remove the meat from the oven and let rest for 5 minutes before carving into slices.
12. Pour/add any remaining juices from the roasting tray into the sauce and mix well, remove the rosemary and pour over the stuffed pork slices when ready to serve.
13. Enjoy!
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