Stuffed Pork Fillet

8 pork fillets

125g butter

1 onion diced

140g pine nuts

125g apricots chopped

125g prunes chopped

1 tbls sherry

Sauce

120 ml white wine

500ml beef stock

6 pitted prunes chopped

2 tbls sherry

2 tbls apple sauce

1 pear sliced

Fry onion and pine nuts in a pan. Then add prunes apricots and sherry and simmer for a few minutes until fruit is soft.

Slice each fillet down the middle to make a pocket. Stuff the pork fillets with the fruit and nut mix and sear each fillet on both sides quickly in a fry pan then place on a baking tray and bake for 20 minutes 180.

To make the sauce put all ingredients in a pan and simmer for 10 minutes or until sauce has reduced by half. Once sauce is ready add pear slices and let sit until pork fillets are ready for serving. (don't cook pear as it will only go sloppy. You want pear slices to keep their shape).

Serve pork fillet. Put sauce on each one then place pear slices on the top.

Serves 6