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Recipe Name: A Mediterranean Stuffed Pork Fillet Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

2 Pork fillets, approximately
each in weight
1 Dsp sherry
15 Gram(s) Demerara sugar
280 Boiling water
115 Gram(s) Couscous, up to 170
115 Gram(s) Dried apricots, diced
115 Gram(s) Sultanas
70 Dry Sherry
1/2 Egg, lightly beaten
2 Dsp olive oil
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.
Carlton Food Network Posted to Digest
bread-bakers.v097.n, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 55
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 11.6mg
Sodium: 6.6mg
Potassium: 179.7mg
Carbohydrates: 12.4g
Fiber: 1.3g
Sugar: 7.7g
Protein: 1.4g

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