Apricot & Cumin Stuffed Pork for Two

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

• Ready In: 25 mins
• Serves: 2

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!