Spanish Pork with Dried Fruits
Spanish Pork with Dried Fruits

Ingredients

Method

  • 1 large pork fillet
  • 50g chopped prunes
  • 50g chopped dried apricots
  • 10g chopped parsley
  • 2 tbsp paprika
  • 1 tsp each of dried oregano and thyme
  • 1 crushed garlic clove
  • 1 tbsp coarse salt
  • 2 tbsp olive oil
  • Salt and pepper
  • Cut the pork open with a very sharp knife, and open the fillet along its length. In a bowl, mix the fruits and parsley, and use this mixture to stuff the length of the fillet. Season well, then roll the meat and secure with string.
  • Mix the herbs, paprika, salt and oil to make a paste. Slather it all over the meat, then leave it in the fridge for at least 2 hours, preferably overnight. When ready, sear on all sides in a hot pan for a couple of minutes, then cook in a hot oven (200C) for 15 minutes. Allow to rest, then carve and serve with potatoes.
30 mins
2 serving
This recipe pairs perfectly with the Tire Pe 'Diem' Merlot 2019 from Bordeaux, France.

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