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1
Heat the oven to 200C/fan 180C/Gas 6.
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2
Lightly toast the cumin seeds in a frying pan.
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3
Tip into a blender with the apricots and whizz until chopped, but not smooth.
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4
Slice the pork fillet in half horizontally, not cutting through completely, and open it like a book.
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5
Season the mean to taste with salt and freshly ground black pepper, spread the cumin-apicot mixture along the center of the fillet, then fold themeat back to envelop the stuffing.
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6
Heat the oil in a pan and brown the meat on all sides for about 5 minutes.
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7
Remove the pork (Keep the pan as is with juices and lovely bits, as you will be using it shortly) and place on a roasting try and cover loosly with aluminum foil.
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8
Cook for 10-15 minutes, or until lightly pink.
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9
Meanwhile, add the wine and rosemary to the previously used pan (containing all the love and the juices) and bring to the boil.
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10
Simmer for 5 minutes or until you have a sauce.
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11
Remove the meat from the oven and let rest for 5 minutes before carving into slices.
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12
Pour/add any remaining juices from the roasting tray into the sauce and mix well, remove the rosemary and pour over the stuffed pork slices when ready to serve.
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13
Enjoy!
