The combination of creamy Stilton and apricot brings out the flavour of pork. This is a tasty dish for Sunday lunch
Ingredients
- 800g pork tenderloin (fully trimmed), cut into 4 equal pieces
- Salt and pepper
- Butter to fry
- 1tbsp ground cumin to roll in
Filling:
- 200g Stilton
- 100g full-fat cream cheese
- 75g dried apricots, finely chopped
- 1tbsp chopped parsley
WEIGHT CONVERTER
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Method
- Season the loin and roll in the cumin
- Make a hole right down the centre of the loin with a sharp knife
- Mix the cheeses, apricot and parsley, then pack in to the hole
- Melt the butter until foaming, then fry the pork on all sides, then cook at 200ºC/400F/gas 6 for 12 mins
- Serve with puy lentils cooked in stock, then squeezed over with lemon juice and a few finely diced bits of red pepper mixed in.
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