Pork with Apricots (4)
Ingredients
Instructions
  1. Season the pork with salt and black pepper. Warm the oil in a thick-bottomed roasting tin over a moderate heat, then brown the pork lightly on both sides. Set the oven at 200C/gas mark 6.
  2. Peel the onions, cut them in half from tip to root, then slice each half into 3 thick wedges. When the pork is nicely browned, transfer to a plate, then add the onions to the pan.
  3. Let the onions cook in the pork juices, adding a little more oil if necessary, for a good 20 minutes, turning them occasionally. When the onions are golden on all sides pour in the sherry and let it bubble for a minute or two. Return the pork to the pan, and scatter the fennel and mustard seeds over the meat.
  4. Slice the apricots in half and discard the stones. Tuck the fruit among the pork and onions, then slide the roasting tin into the oven. Bake for 30 minutes, testing the pork now and again for tenderness.
  5. Transfer the pork, apricots and onions to warm plates, then spoon the pan juices over, and serve.