| 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 Dried apricots, diced | | 115 gm Sultanas | | 70 ml Dry sherry | | 15 gm Demerara sugar | | 12 x Egg, lightly beaten | | TO ROAST | | 2 dsp 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 until 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 minutes until 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 minutes then mix together with the couscous, chopped 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 skewers. Transfer to a foil lined dish, pour over a little oil, marinade of sherry and honey , add 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 hours. |
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