Pork Fillet With Leeks And Apricots
|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|
Trim off any untidy bits from the pork and remove all fat.
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.