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Ingredients
  • 300 g (10 oz) pork tenderloin
  • 1 tablespoon olive oil
  • 1 small onion, finely sliced
  • 6 ready-to-eat dried apricots, finely chopped
  • 1 tablespoon sage, chopped
  • 1 tablespoon pine nuts
  • fresh sage leaves, to garnish
  • 400 g (13 oz) can cannellini beans, rinsed and drained
  • 1 garlic clove, sliced
  • 100 ml (3½ fl oz) chicken stock (see page 146 for homemade)
  • 2 tablespoons crème fraîche
  • salt and black pepper
Directions

Make a cut along the length of the tenderloin, taking care that you do not cut all the way through.

Heat half the oil in a nonstick pan. Add the onion and fry for 2–3 minutes until softened. Add the apricots, sage and pine nuts and cook for a further minute.

Spread the stuffing mixture along the length of the pork and secure with cocktail sticks or string.

Heat the remaining oil in a frying pan. Add the pork and fry for a few minutes until browned all over. Transfer it to a roasting tin and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–15 minutes or until just cooked through.

Meanwhile, put the beans, garlic and stock in a pan and simmer for 5 minutes. Add the crème fraîche and season to taste with salt and pepper. Mash the bean mixture with a potato masher and serve with the pork, garnished with the whole sage leaves.

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