Ingredients

• 25g/1oz butter, plus extra for greasing
• 1 large onion, chopped
• 100g/4oz ready-to-eat dried apricots, chopped
• 1 tbsp fresh sage, chopped
• 1 garlic clove, crushed
• 100g/4oz fresh white breadcrumbs
• 1 egg, beaten
• 450g/1lb pork fillet, piece
• 2 tsp plain flour
• 300ml/½ pint chicken stock
•   seasoning
• 350g/12oz mashed potato, to serve
• 225g/8oz green beans, to serve

Method

1. Preheat the oven to 180C/350F/Gas 4. Melt the butter and fry half of the onion until softened. Place the remaining onion in a greased roasting tin and set aside. Mix the apricots, sage, garlic and breadcrumbs, then stir in the fried onion and egg. Season and mix well.
2. Place the pork fillet on a flat surface; cut almost halfway through and open it out. Cover with plastic film and beat with a rolling pin until flattened.
3. Spoon the stuffing along the centre, roll up the fillet (it should completely enclose the stuffing) and place in the roasting tin, cut side down. (It could now be left covered in the fridge for 24 hours.) Roast in the oven for about 30 minutes until tender and cooked through. Transfer to a carving board, cut into slices and keep warm.
4. Stir the flour into the juices in the roasting tin and cook, stirring, for 1 minute. Stir in the stock a little at a time until the gravy is smooth and thickened. Boil rapidly for 2–3 minutes, then season to taste. Serve with the pork fillet, potatoes and beans.

Notes