Pork fillet with apricot sauce
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- 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
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.