- Carla -'s Note:
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
My Private Note
Units: US | Metric
- 1Heat the oven to 200C/fan 180C/Gas 6.
- 2Lightly toast the cumin seeds in a frying pan.
- 3Tip into a blender with the apricots and whizz until chopped, but not smooth.
- 4Slice the pork fillet in half horizontally, not cutting through completely, and open it like a book.
- 5Season 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.
- 6Heat the oil in a pan and brown the meat on all sides for about 5 minutes.
- 7Remove 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.
- 8Cook for 10-15 minutes, or until lightly pink.
- 9Meanwhile, add the wine and rosemary to the previously used pan (containing all the love and the juices) and bring to the boil.
- 10Simmer for 5 minutes or until you have a sauce.
- 11Remove the meat from the oven and let rest for 5 minutes before carving into slices.
- 12Pour/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.
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Nutritional Facts for Apricot & Cumin Stuffed Pork for Two
Serving Size: 1 (631 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 754.2
- Calories from Fat 141
- Total Fat 15.7 g
- Saturated Fat 3.8 g
- Cholesterol 126.0 mg
- Sodium 127.4 mg
- Total Carbohydrate 41.9 g
- Dietary Fiber 3.7 g
- Sugars 29.6 g
- Protein 44.2 g
The following items or measurements are not included: