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Pork Fillet With Leeks And Apricots Recipe
|Pork tenderloin||1 1⁄2 Pound (150 Grams)|
|Leeks||1 Pound, washed and trimmed (500 Grams)|
|Dried apricots||4 Ounce (125 Grams)|
|Dry vermouth/White wine / orange juice||1⁄4 Pint (150 Milliliter)|
|Freshly ground black pepper||To Taste|
|Butter||1 Ounce (30 Grams)|
|Pine nuts||1 Ounce (30 Grams)|
|Ground cumin||1⁄4 Teaspoon|
Calories 912 Calories from Fat 299
% Daily Value*
Total Fat 34 g52.7%
Saturated Fat 12.1 g60.5%
Trans Fat 0.1 g
Cholesterol 251.6 mg
Sodium 428.6 mg17.9%
Total Carbohydrates 71 g23.6%
Dietary Fiber 8.9 g35.5%
Sugars 40.4 g
Protein 78 g155.5%
Vitamin A 123.8% Vitamin C 46.7%
Calcium 20.2% Iron 60.6%
*Based on a 2000 Calorie diet
Reserve one leek and slice the remainder fairly thinly.
Spread the sliced leeks over the base of an ovenproof dish or small roasting-tin.
Put 90 g/3 oz of the apricots into a small saucepan with the vermouth, wine or orange juice and bring slowly to the boil.
Simmer for 2 minutes, then pour over the leeks, spreading the apricots evenly.
Arrange the pork on top and season with salt and pepper.
Bake, uncovered, in a preheated moderate oven 180°C/ 350°F/Gas Mark 4, for 1 hour, turning the pork over halfway though cooking, again seasoning with salt and pepper.
When the pork is almost cooked, slice the reserved leek into julienne strips about 5 cm/ 2 inches long.
Cut the remaining dried apricots into strips.
Melt the butter in a pan and cook the apricots and pine nuts for 3-4 minutes, until they are golden brown, then toss in the leeks and continue cooking for another 2-3 minutes until they soften a little.
Season with salt, pepper and ground cumin.
Allow the cooked pork to rest for a few minutes before slicing, at a slight angle, into medallions about 1 cm/1/2 inch thick.
While it is standing, put the leek and apricots from the baking dish into a blender or food processor and puree the mixture.
Taste and adjust the seasoning, adding a little more ground cumin if you like.
Put a circle of puree on to four warmed plates, arrange the slices of pork around the edge and scatter the sauteed apricots, leeks and pine nuts over the top.