Ingredients for Apricot Cumin Stuffed Pork For Two
- 1 teaspoon cumin seeds
- 1/4 cup chopped dried apricots
- 1 (12 ounce) pork tenderloin
- salt and freshly ground black pepper to taste
- 1 tablespoon sunflower oil
- 1/4 cup dry Marsala wine
- 1 sprig fresh rosemary
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How to Make Apricot Cumin Stuffed Pork For Two
- Preheat oven to 200°C (180°C fan/ Gas Mark 6).
- Lightly toast the cumin seeds in a dry frying pan over medium heat for 1-2 minutes, or until fragrant. Set aside.
- Slice the pork fillet in half horizontally, almost all the way through, but not completely. Open it like a book.
- Season the pork generously with salt and pepper. In a small bowl, combine the toasted cumin seeds and chopped apricots. Spread this mixture evenly along the center of the pork fillet.
- Fold the pork back together to envelop the stuffing. Secure with toothpicks if needed.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Brown the pork on all sides for about 5 minutes, ensuring a good sear.
- Transfer the skillet to the preheated oven. Loosely cover with aluminum foil.
- Roast for 10-15 minutes, or until the pork is lightly pink in the center (internal temperature should reach 145°F).
- Meanwhile, add the white wine and rosemary sprig to the skillet. Bring to a boil, scraping up any browned bits from the bottom.
- Reduce heat to low and simmer for 5 minutes, or until the sauce slightly thickens.
- Remove the pork from the oven and let it rest for 5 minutes before carving into slices.
- Remove the rosemary sprig from the sauce. Pour any juices from the roasting skillet into the sauce and stir well.
- Pour the sauce over the carved pork slices and serve immediately.
- Enjoy your delicious and romantic meal!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
118g
Fat
19g
Carbs
13g
