Pork fillet with apricots

A really tasty alternative to the standard recipes for pork fillet. Apricot stuffed Pork Fillet with Madera cream sauce SERVES 2 PREPARATION TIME 20 minutes COOKING TIME TOTAL 25 minutes 5 minutes on hob 15 minutes in oven 5 minutes standing time

  • Total time: 45 minutes

Serves: 2



    Waitrose Essential Pork fillet (from packaged raw meat counter)
    Packet of Moist apricots (Wholesome Food range)
    6 Rashers of streaky bacon (from meat counter)
    Glass of Madera or Sweet Sherry
    Salt and Pepper for seasoning
    Knob of butter
    Splash of olive oil
    A slug of double cream


  1. Preparation Turn on the oven [180c (fan) 200c (conventional)] Take 10 apricots, place flat on a board and cut half thickness deep 4 times on each of the fruits. Place the fruits in the glass of Madera to marinade for 15 minutes. Remove the white tendon from the fillet, cut lengthwise for 90% of its depth and hinge the fillet open then season to taste. Remove the apricots from the Madera, reserving the liquor for later use, do not dry them, and place close together in the fillet (resembling a hot dog, the fillet being the roll and the apricot being the sausage). Stretch the rashers of bacon and place close together side by side on a board, place the pork on the bacon and use the bacon to tightly wrap the pork.
  2. Cooking Place an ovenproof frying pan on a hot hob, add a knob of butter and a splash of olive oil to the pan and when sizzling brown off the pork all round, baste and then transfer to the oven for 15 minutes. Remove fillet from pan, (beware of the hot pan handle) stand for 5 minutes (keeping warm). Add the reserved Madera to the pan place on a moderate hob and mix well with the oils and meat juices, simmer for a minute or two then add a slug of cream and stir for 10 seconds or so or until the sauce is uniform in colour and bubbling (not boiling). To Serve Cut the fillet crosswise in 1 cm thick slices then drizzle the sauce onto the warmed plates (in a line across the centre) and place the slices of fillet on the sauce. Serve with new potatoes, peas and baby carrots or vegetables of your choice.