Pork-in-apricot-sauce

Pork fillet with apricot sauce

Tangy caramelised-apricot sauce and a hint of aniseed cut through the tender meat

By , 01 July 2019

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Pork fillet with apricot sauce
  • Prep: 20 Mins
    Cook: 30 Mins
    plus resting time

  • Serves: 4

Nutritional Info
Each 351g serving contains
  • Energy

    1792KJ

    428KCAL

    21%
  • Fat

    9.5g

    low

    14%
  • Saturates

    2.1g

    low

    11%
  • Sugars

    12.6g

    low

    14%
  • Salt

    0.21g

    low

    4%
of your reference intake.
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
  • 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.

  • 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.

  • 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.

  • Put the cous cous in a bowl; add 250ml boiling water. Cover and stand for 5 mins then fluff with a fork.

  • 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.