Recipes
Pork fillet with apricot sauce
Tangy caramelised-apricot sauce and a hint of aniseed cut through the tender meat
Tangy caramelised-apricot sauce and a hint of aniseed cut through the tender meat
(1 votes)
Cook: 1 Hour
Serves: 4
Price: £1.32 per serving
Nutritional Information
Each 351g serving contains
Energy
1790kj
428kcal
1790kj
428kcal
21%
Fat
9.5g
9.5g
Med
14%
14%
Saturates
2.1g
2.1g
Med
11%
11%
Sugars
12.6g
12.6g
High
14%
14%
Salt
0.21g
0.21g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
510kj/122kcal
Typical energy values per 100g:
510kj/122kcal
Ingredients
2tsp rapeseed oil
500g Butcher’s Selection British Pork Lean Fillet, trimmed
3 whole star anise
6 apricots, destoned and halved
2 cloves garlic, sliced
4 sprigs thyme
3tbsp Extra Special Apricot Conserve
400ml boiling water
200g cous cous
Method
1
Heat a nonstick frying pan on a high setting. Rub 1tsp of rapeseed oil over the pork, and brown lightly in the pan for 5-6 mins.
2
Add 1tsp of rapeseed oil, the star anise and apricots to the pan. Cook for 3-5 mins, turning the pork occasionally, until the apricots begin to soften and caramelise.
3
Reduce the heat, add the garlic and 2 of the sprigs of thyme. Stir in the apricot conserve and 150ml of boiling water. Cook the pork for 10-15 mins, basting with the sauce, until cooked through. Leave to rest for 10 mins.
4
Put the cous cous in a bowl; add 250ml boiling water. Cover and stand for 5 mins then fluff with a fork.
5
Thickly slice the pork. Divide the cous cous between 4 plates then top with the pork and the sauce. Garnish with the extra sprigs of thyme, to serve.
