Recipe by - Carla -
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
Top Review by dimensionally transcendental
awesome! If I were allowed to swear on this site the review would be full of expletives, it was THAT good. The only thing I changed was to use about 175 ml of marsala to use up the rest of a bottle and use 2 sprigs of rosemary because our rosemary bush needed trimming again. THANK YOU!!!!
- 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 See How It's Made
- Heat the oven to 200C/fan 180C/Gas 6.
- Lightly toast the cumin seeds in a frying pan.
- Tip into a blender with the apricots and whizz until chopped, but not smooth.
- Slice the pork fillet in half horizontally, not cutting through completely, and open it like a book.
- 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.
- Heat the oil in a pan and brown the meat on all sides for about 5 minutes.
- 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.
- Cook for 10-15 minutes, or until lightly pink.
- Meanwhile, add the wine and rosemary to the previously used pan (containing all the love and the juices) and bring to the boil.
- Simmer for 5 minutes or until you have a sauce.
- Remove the meat from the oven and let rest for 5 minutes before carving into slices.
- 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.