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2026-01-30T11:55:11Z

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{{#seo:
|title=Apricot stuffed pork fillet, a fruit recipe
|titlemode=replace
|keywords=#porkfillet #sherry #pork #apricotstuffedporkfillet #sageleaves #garlic #parsley #sauce #mushrooms #apricots #lemonjuice
|hashtagrev=032020
|description=A different way to cook pork fillet, this version stuffed with dried apricots served in a creamy mushroom sauce
}}

A different way to cook [[pork fillet]], this version stuffed with [[Dried apricots|dried apricots]] served in a creamy [[Mushroom|mushroom]] [[Sauce|sauce]].
{{recipesummary
|TotalCalories = 1126
|PortionCalories = 281
|DatePublished=26th September 2013
|Author=Chef
|ImageComment = Served with [[spaghetti]] and steamed [[broccoli]]
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 1 hour, 5 minutes
|PrepTime = 30 minutes
|CookTime = 35 minutes
|Image = [[Image:Apricot stuffed pork fillet recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Genius idea!''

5/5 

This is a perfect pairing, and served with spaghetti too.

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients

| 1 whole [[Pork fillet|pork fillet]], about 500g (1 lb)
| 50 g (2 oz) [[Dried apricots|dried apricots]] (chopped), soaked for 30 minutes in 3 tablespoons [[Sherry|sherry]] if you have the time.
| 2 tablespoons freshly picked [[Parsley|parsley]], finely chopped.
| 8 freshly picked [[Sage leaves|sage leaves]] plus a sprig for garnish.
| 1 tablespoon [[Olive oil|olive oil]].
| 1 small [[Onion|onion]], peeled and finely chopped.
| 2 cloves of [[garlic]], peeled and crushed.
| 300 ml (1/2 pint) [[Chicken|chicken]] stock or [[Vegetable Stock|vegetable stock]].
| 125g (4 oz) [[Button mushrooms|button mushrooms]], thinly sliced.
| 2 tablespoons [[Lemon juice|lemon juice]] or [[Lime juice|lime juice]].
| 142 ml (5 fl oz) [[Soured cream|soured cream]].
| 3 tablespoons of [[Sherry|sherry]] (or the [[Sherry|sherry]] that the [[Apricots|apricots]] were soaked in).
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]].

}}

===Method===

{{RecipeMethod

| [[How to butterfly a chicken breast|Butterfly]] the pork fillet lengthways. ''Cut it open like a book''.
| Flatten a little more using a [[Rolling pin|rolling pin]] or a [[Meat mallet|meat mallet]].
| Season the inside with a little [[Salt|salt]] and [[Pepper|pepper]].
| Arrange the chopped [[Apricots|apricots]] and chopped [[Sage leaves|sage leaves]] along one side.
| Sprinkle with the chopped [[Parsley|parsley]].
| Close the ''book'' and secure with cocktail sticks or tie with fine string.
| Heat the tablespoon of [[Olive oil|olive oil]] in a large [[Frying pan|frying pan]] over a medium heat. Sprinkle with a little [[Black pepper|black pepper]] and [[Brown|brown]] the [[Pork fillet|pork fillet]], turning regularly so it colours evenly.
| Remove and keep warm.
| Add the chopped [[Onions|onions]] and [[garlic]] and sauté until softened but not coloured.
| Add the [[Stock|stock]], [[Lime|lime]] or [[Lemon juice|lemon juice]] to the [[Onions|onions]], add the [[Meat|meat]] and cover and [[Simmer|simmer]] for 20 minutes.
| Add the sliced [[Mushrooms|mushrooms]] and the [[Sherry|sherry]], stir well, cover and [[Simmer|simmer]] for another 15 minutes.
| Remove the [[Pork|pork]] and discard the string or cocktail sticks, set to one side and keep warm.
| Stir in the [[Soured cream|soured cream]] and warm through. Don't allow it to [[Boil|boil]] or it will separate.
| Slice the [[Pork fillet|pork fillet]] into medallions and arrange on serving plates.
| Spoon the [[Mushrooms|mushrooms]] and [[Sauce|sauce]] over the [[Pork|pork]].
}}
<gallery widths=250px heights=250px perrow=5>
Image:Apricot_stuffed_pork_fillet_sewn_up.jpg|I found it more secure to tie with [[kitchen string]], using [[cocktail sticks]] to hold it in place while I tied the fillet.
Image:Apricot_stuffed_pork_fillet_butterflied_and_stuffed.jpg|[[Butterflied]] and stuffing placed on one side
</gallery>

===Serving suggestions===
Serve on a bed of [[Plain rice|plain rice]] garnished with a few fresh [[Sage leaves|sage leaves]].
===Variations===
Serve with [[pasta]], [[plain boiled rice]] or [[Boiled|boiled]] [[New Potatoes|new potatoes]].
====The best knot to tie kitchen twine single-handedly====
After much experimenting, I have discovered the best knot to tie kitchen twine on your own is the ''[[Surgeons' knot]]''.
===Chef's notes===
Follow the [[RSPCA Think Pig Checklist]] to make sure that your [[Pork|pork]] has come from pigs that have been reared to higher welfare standards.

* http://bit.ly/rspcathinkpig
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Main courses]]
[[Category:Fruit recipes]]
[[Category:Pork recipes]]
[[Category:Stewed, braised or pot roasted]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/porkfillet|#porkfillet]] [[Special:Search/sherry|#sherry]] [[Special:Search/pork|#pork]] [[Special:Search/apricotstuffedporkfillet|#apricotstuffedporkfillet]] [[Special:Search/sageleaves|#sageleaves]] [[Special:Search/garlic|#garlic]] [[Special:Search/parsley|#parsley]] [[Special:Search/sauce|#sauce]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/apricots|#apricots]] [[Special:Search/lemonjuice|#lemonjuice]]
</code>

Apricot stuffed pork fillet - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"