Apricot stuffed pork fillet
- 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.
- 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.
Butterflied and stuffing placed on one side
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