In need of ideas,what do do with pork fillet??

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Dc are good eaters so any idea mote than welcome please?

Butterfly it(ie slit it lenghtways and open it out) and stuff it with an apricot stuffing. Tie it closed and braise it in the oven with a little stock, herbs, seasoning and white wine.

Cut in to chunks and marinate in whatever you fancy - honey, mustard, paprika, soy, garlic, etc etc. Thread onto skewers with peppers and red onion. Grill and serve with rice salad and/or pitta breads.

ooh my mum bakes it with lots of gungey oriental stuff - comes out all crispy and sticky

think she uses soy sauce, honey, ketchup (i know, not tres authentic) and.... um... i'll have to ask her

Is it a long loin of pork or several fillets. In either case, slice thinly a couple of cloves of garlic, then make indentations in the pork and put them in. Loosely chop some apples and put them in the pork shape in a roasting dish. Then loads of black pepper and a bit of salt. Finally cover with apple juice/cider/cider vinegar and bake for about 40 mins on gas 6.

If you don't have anything other than water, then add more apples or some apple sauce and a bit of mustard to the water. Sage or thyme over the top is nice too.

Oh god lol they all sound sooo nice. Hmm will have think and choose now!1

Carmenere, that sounds fab. I must try that. I have never used apricots inside pork and I have some. Is it better to use them with something else, or just on their own?

I just make a regular bread and herb stuffing and add chopped apricots. On tv this morning they used apricots and stilton which I thought was nice too.

drooling!

So would I just use plain breadcrumbs, green herbs and chopped apricots?

Maple syrup fresh chopped rosemary. Marinade the fry at high heat tip all sealed and coloured add apple jiuce to frypan as you cook... Finish in oven for ten mins. Truly stunning food

I second Carmeneres idea of butteflying it, but would favour a fennel stuffing. I like Apricot but fennel imho takes a lot of beating, when it comes to pork

My DD1's favourite- cut into chunks, tossed in flour and quickly casseroled with whole shallots, chestnut mushrooms, garlic, stock, tomato puree and a dash each of soy sauce and tabasco. Chuck in a few dried apricots and chopped sage leaves near the end of cooking (about half an hour on the hob in total).

detecting an apricot theme here?

Fry the fillet in butter herbs & garlic

Make (or buy) puff pastry and roll out a large rectangle

Spread the middle of the pastry with a nice pate - quite thickly & put the fillet on top

Make it in to a parcel

Cook until pastry is golden brown

Serve with a hot tomato sauce (tomato sauce, butter, worcesteshire sauce, vinegar & a teaspoon of brown sugar) Boiled potatoes peas & cauli

piff, i'm going to try your maple syrup and rosemary one

what do you serve it with?

Oh I do love fennel with pork too.
And the maple syrup and rosemary sound fab too.

Yes a plain onion, breadcrumb and herb stuffing with chopped apricots would do it.

My mouth is watering with all these lovely ideas. We are having spag bol tonight. But a proper Italian one you understand with chicken livers and pork mince and not too tomatoey

Tutter broccoli new potatoes/sauté spud its from the cook yourself thin book. Awesome recipes in there.