A Mediterranean Stuffed Pork Fillet Recipe

• 2 x Pork fillets, approximately 680g each in weight
• 1 dsp sherry
• 15 gm Demerara sugar
• 280 ml Boiling water
• 115 gm Couscous, up to 170
• 115 gm Dry apricots, diced
• 115 gm Sultanas
• 70 ml Dry sherry
• 15 gm Demerara sugar
• 1/2 x Egg, lightly beaten
• 2 dsp extra virgin olive oil
• 2 dsp sherry
• 2 dsp honey
• Salt and pepper

1. Prepare the pork fillet by removing any visible fat then slice down the centre and flatten out with a rolling pin till the pork fillet is quite thin.
2. Sprinkle with sherry and 1/2oz demerara sugar.
3. Pour the boiling water over the couscous and leave for 15-20 min till the couscous swells up and almost doubles in size.
4. It will absorb the liquid as it sits.
5. Mix together the diced apricots and sultanas, pour over the sherry and a sprinkle of demerara sugar.
6. Leave to sit for 15 min then mix together with the couscous, minced parsley and lightly beaten egg.
7. When well mixed, spoon over the pork, flatten down well and roll up from end to end.
8. Secure with string or possibly skewers.
9. Transfer to a foil lined dish, pour over a little oil, marinade of sherry and honey, add in salt and pepper and roast in the oven at 180C/350F/gas 5 for approximately 1 hour.
10. Again, the cooking time will vary with the thickness of the pork but allow at least 1 hour for the pork to be well cooked.
11. If the two are being sandwiched together with the stuffing then cooking time will be approximately 1 1/2-2 hrs.

pork fillets, sherry, sugar, boiling water, couscous, apricots, sultanas, sherry, sugar, egg, olive oil, sherry, honey, salt

Taken from cookeatshare.com/recipes/a-mediterranean-stuffed-pork-fillet-61964 (may not work)