Ingredients (Serves 6) 

6 Pork loin steaks 15765
80g Pecan nuts, crushed 19581
2 Cumberland sausages 83797
10g Fresh thyme leaves 75129
6 Apricot halves, chopped 17302

 

Method

 

  1. Split the pork 3/4 of the way through to make a pocket.


  2. Deskin the Cumberland sausages and mix with the remainder of the ingredients.


  3. Split the stuffing mix into 6 and place into the pockets evenly.


  4. Seal the steaks in a hot pan and transfer to the oven


  5. Cook at 170°C for approx 10-12 minutes until the juices run clear.

 

Chef's Tip! This will work well served with a dijon mustard and white wine cream sauce.