A superb combination of flavours, Wyndham Pork and Apricot Bake needs only the accompaniment of creamy mashed potatoes and green beans to make it a delicious, warming meal.
2 oz. butter
2 lb. pork fillets, cut into J-inch cubes
2 garlic cloves, crushed
1 tablespoon chopped fresh marjoram or 1½ teaspoons dried marjoram
1 teaspoon salt
1 teaspoon black pepper
4 fl. oz. thick bechamel sauce
5 fl. oz. double cream
1 lb. canned apricot halves, drained
2 tablespoons soft brown sugar
1 tablespoon melted butter
In a large, heavy-based frying-pan, melt the butter over moderate heat. When the foam subsides, add the pork cubes and fry, stirring frequently, for 6 minutes. Stir in the garlic, marjoram, salt and pepper. Reduce the heat to low and cook the pork, stirring occasionally, for 20 minutes.
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Remove the pan from the heat and stir in the bechamel sauce and cream. Com-bine the mixture thoroughly and spoon it into ;. shallow ovenproof dish. Arrange the apricot halves, cut sides down, over the mixture to cover it completely. Sprinkle over the sugar and melted butter and place the dish in the centre of the oven. Cook the mixture for 30 minutes or until the pork is cooked and tender when pierced with the point of a sharp knife.
Remove the dish from the oven and serve immediately, straight from the dish.