Pork fillet with leeks, apricots, currants and pinenuts
Serves 4 - large portions
750g pork fillet, cut into large chunks
1 cup dried apricots
500g leeks, washed and sliced
150ml white wine
1-2 tbsp butter
1 tbsp currants ( I left these out)
1 tsp cumin
1 tsp cinnamon
1 tsp ground ginger
1-2 tbsp pinenuts
- Preheat oven to 180C.
- Spread three quarters of the leeks in a casserole dish.
- Put three quarters of the apricots in a pan with the white wine, Slowly bring to boil, and simmer for 2 minutes. Pour evenly over the leeks in the casserole dish.
- Place the pork chunks on top of the leek/apricot mixture. Bake in uncovered casserole dish for an hour, turning the meat once.
- Melt the butter in a pan, and fry the remaining apricots that have been cut into strips, until golden brown. Add the pinenuts and currants (I left out the currants). Then add the remaining leeks, stir and toss until just cooked. Add the spices and heat through. Keep warm.
- Take the casserole out of the oven, and remove the pork to a plate.
- Puree the remaining leek and apricot mixture from the bottom of the casserole dish in a food processor/liquidiser etc.
- Return the pureed sauce to the casserole, and arrange the cooked pork on the top.
- As a final layer, place the fried apricot/leek/pinenut mixture over the top. Return to the oven for another 10-15 minutes.
- The dish can be served with rice or couscous. We had plain rice - which I cooked while the pork was in the oven for the final 15 minutes.