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Pork tenderloin stuffed with apricots, apples and ginger
Fruit and vegetables
1 large banana (long)
shallot
, finely chopped
2
garlic
cloves, crushed
1 eating
apple
, such as Gala
1
lemon
, finely grated zest and juice
3 tbsp finely chopped fresh
parsley
leaves
1 tbsp finely chopped fresh
thyme
leaves
100ml/3½fl oz
ginger
wine
freshly cooked green
vegetables
Tins, packets and jars
mashed potatoes
Cooking ingredients
1 tbsp
sunflower oil
75g/2½oz ready-to-eat
dried apricots
, quartered
50g/1¾oz
sultanas
3 balls
stem ginger
in syrup, drained, roughly chopped
75g/2½oz fresh white
breadcrumbs
1 tsp
ground ginger
1 heaped tsp flaked
sea salt
, plus extra to season
freshly ground
black pepper
1 tbsp
stem ginger
syrup (from the jar)
sunflower oil
, for greasing
1 tsp
cornflour
Dairy, eggs and chilled
knob of
butter
100ml/3½fl oz
double cream
Meat, fish and poultry
2 x 500g/1lb 2oz
pork fillets
(tenderloin)
16 rindless smoked streaky
bacon
rashers, thinly sliced
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