Pork and apricot tenderloin with apricot and shallot tarte tatin

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.

2. For the apricot and shallot tarte tatin, heat one-quarter of the butter and sugar in each of 4 small ovenproof blini pans until the sugar melts. Divide the sprigs of thyme, shallot and apricot halves, cut-sides down, equally among the blini pans. Continue to cook for 3-4 minutes, or until the apricots and shallots are pale golden-brown.

3. Cut 4 circles that are slightly bigger that the blini pan from the puff pastry.

4. Carefully place one pastry circle over each blini pan and tuck the edges of the pastry into the pan.

5. Place the blini pans onto a baking and ransfer to the blini pans to the oven to bake for 15-20 minutes, or until the pastry is risen, golden-brown and cooked through.

6. Meanwhile, for the pork and apricot tenderloin, mix the apricots and parsley together in a bowl.

7. Slice each pork fillet lengthways three-quarters of the way through and open them out to form 2 rectangles. Flatten each fillet with a rolling pin.

8. Sprinkle the apricot mixture over the pork fillets and season, to taste, with salt and freshly ground black pepper.

9. Starting at the longest edge, roll the pork fillets up into cylinders and secure with cocktail sticks.

10. Heat half of the butter and all of the olive oil in a frying pan and fry the rolled pork fillets, turning continuously, until browned all over. (You may need to do this in batches.)

11. Transfer the stuffed pork fillets to a baking tray and pour over the pan juices. Roast in the oven for 12-15 minutes, or until cooked through. (The pork is cooked through when the juices run clear when pierced with a skewer.) Remove from the oven and set aside to rest.

12. Meanwhile, heat the red wine and beef stock in a saucepan until boiling. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the volume of the liquid has reduced by half. Season, to taste, with salt and freshly ground black pepper, then whisk in the remaining butter.

13. To serve, turn one apricot and shallot tarte tatin out onto each of 4 serving plates. Carve the pork and apricot tenderloin into slices and place a few slices onto each plate. Spoon the red wine reduction around the edge of the plates.

    Technique: How to carve roast pork

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4