Pork Fillet with Fruit and Honey Mustard Glaze


Pork Fillet with Fruit and Honey Mustard Glaze

Prep Time ~ 25 mins Cooking Time ~ 35 mins
Approx Cost ~ £9 Difficulty ~ Easy
Freeze ~ No Serves ~ 4-6

Tip ~ You could wrap the stuffed pork fillet in bacon or parma ham slices before glazing, this would also keep the filling intact.


2 plump pork fillets, about 12oz each

4 tablespoons olive oil

1 teaspoon cracked pepper

225g / 8oz ready to eat dried apricots or prunes, roughly chopped

2 tablespoons clear honey

2 tablespoons Dijon mustard

Salt and pepper


  • Trim the pork fillets of all membrane and skin. Rub well all over with no more than 2 tablespoons of olive oil and cracked pepper.
  • Slice the pork fillets lengthways but not completely in half. Stuff the slit in each pork fillet with dried apricots or prunes. Then with a good length of string, tie each pork fillet closed to hold the shape of the meat piece.
  • In a bowl combine the remaining olive oil, honey and mustard and season with salt and pepper.
  • Heat the oven to 200C, 400F, gas Mark 6. Place the fillets in a roasting tin and place in the oven for 20 minutes. Pour over the honey and mustard glaze and baste the meat.
  • Return to the oven for a further 10 -15 minutes, basting several times to achieve a golden glaze.
  • Snip and remove the string. Serve the pork on the diagonal to reveal the fruit filling, with the glaze from the tin.