Mediterranean Stuffed Pork Fillet

2 pork fillets, approximately 680g each in weight
1 tsp sherry
15 gm demerara sugar
280 ml boiling water
115 gm couscous, up to 170
115 gm dried apricots, diced
115 gm sultanas
70 ml dry sherry
15 gm demerara sugar
1/2 x egg, lightly beaten

TO ROAST:
2 tsp olive oil
2 tsp sherry
2 tsp honey
Salt and pepper

Prepare the pork fillet by removing any visible fat then slice down the centre and flatten out with a rolling pin until the pork fillet is quite thin. Sprinkle with sherry and 1/2oz demerara sugar.

Pour the boiling water over the couscous and leave for 15-20 minutes until the couscous swells up and almost doubles in size. It will absorb the liquid as it sits.

Mix together the diced apricots and sultanas, pour over the sherry and a sprinkle of demerara sugar. Leave to sit for 15 minutes then mix together with the couscous, chopped parsley and lightly beaten egg.

When well mixed, spoon over the pork, flatten down well and roll up from end to end. Secure with string or skewers. Transfer to a foil lined dish, pour over a little oil, marinade of sherry and honey, add salt and pepper and roast in the oven at 180C/350F/gas 5 for approximately 1 hour.

Again, the cooking time will vary with the thickness of the pork but allow at least 1 hour for the pork to be well cooked. If the two are being sandwiched together with the stuffing then cooking time will be approximately 1 1/2-2 hours.