1 1/2 - 2lbs tenderloin of Pork

Stuffing
4oz fresh white breadcrumbs
2oz soft dried apricots
tablespoon finely chopped onion
Zest and juice of and orange
chopped fresh parsley chervil and chives and a few thyme leaves stripped from the stem
1 Egg

Mix together with salt and black pepper and egg to bind

Clean the membrane from the tenderloins and cut almost in half cover with cling film and gently bash with rolling pin until flattened.

Cover with stuffing and roll up and secure with string or cocktail sticks.

Melt butter in a pan and sear the outsides then cover and slow roast for approximately 40 mins per pound until cooked Gas Mark 5 (375F).
 

Sauce
1lb fresh apricots or if tinned apricots in juice or syrup omit sugar in recipe
tablespoon soft brown sugar
juice of a lemon
teaspoon curry powder (optional)
tablespoon of Kummel or to taste
2oz butter

Cook fresh apricots in water till tender and puree or puree tinned apricots.

Melt butter in pan stir in curry powder and sugar add apricots Kummel and lemon juice to taste.

To serve remove string or cocktail sticks from the meat slice into rounds and drizzle sauce over. garnish with freshly chopped parsley or chervil.