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
- 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.
- Sprinkle with sherry and 1/2oz demerara sugar.
- Pour the boiling water over the couscous and leave for 15-20 min till the couscous swells up and almost doubles in size.
- It will absorb the liquid as it sits.
- Mix together the diced apricots and sultanas, pour over the sherry and a sprinkle of demerara sugar.
- Leave to sit for 15 min then mix together with the couscous, minced parsley and lightly beaten egg.
- When well mixed, spoon over the pork, flatten down well and roll up from end to end.
- Secure with string or possibly skewers.
- 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.
- 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.
- 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)