* 1 whole Pork fillet, about 500g (1 lb)
* 50 g (2 oz) Dried apricots (chopped), soaked for 30 minutes in 3 tablespoons Sherry if you have the time.
* 2 tablespoons freshly picked Parsley, finely chopped.
* 8 freshly picked Sage leaves plus a sprig for garnish.
* 1 tablespoon Olive oil.
* 1 small Onion, peeled and finely chopped.
* 2 cloves of garlic, peeled and crushed.
* 300 ml (1/2 pint) Chicken stock or Vegetable stock.
* 125g (4 oz) Button mushrooms, thinly sliced.
* 2 tablespoons Lemon juice or Lime juice.
* 142 ml (5 fl oz) Soured cream.
* 3 tablespoons of Sherry (or the Sherry that the Apricots were soaked in).
* Sea salt and Freshly ground black pepper.

===Method===
* Butterfly the pork fillet lengthways. ''Cut it open like a book''.
* Flatten a little more using a Rolling pin or a Meat mallet.
* Season the inside with a little Salt and Pepper.
* Arrange the chopped Apricots and chopped Sage leaves along one side.
* Sprinkle with the chopped Parsley.
* Close the ''book'' and secure with cocktail sticks or tie with fine string.
* Heat the tablespoon of Olive oil in a large Frying pan over a medium heat. Sprinkle with a little Black pepper and Brown the Pork fillet, turning regularly so it colours evenly.
* Remove and keep warm.
* Add the chopped Onions and garlic and sauté until softened but not coloured.
* Add the Stock, Lime or Lemon juice to the Onions, add the Meat and cover and Simmer for 20 minutes.
* Add the sliced Mushrooms and the Sherry, stir well, cover and Simmer for another 15 minutes.
* Remove the Pork and discard the string or cocktail sticks, set to one side and keep warm.
* Stir in the Soured cream and warm through. Don't allow it to Boil or it will separate.
* Slice the Pork fillet into medallions and arrange on serving plates.
* Spoon the Mushrooms and Sauce over the Pork.

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