Apricot and Rosemary Fried Pork

Time to get autumnal!! Apricots and rosemary are a winning combo! Served nice and sticky with pork and creamy yoghurt! Delicious!

Enjoy xx

Ingredients – serves two

Yoghurt –

120g full fat live yoghurt

30g light tahini

salt and pepper

half a lemon, juiced

To fry –

1 tsp olive oil

2 apricots, quartered

1 tsp dried rosemary

salt and pepper

x4 pork loins (400g)

0.5 tsp honey

To serve –

2 tbsp pistachios, toasted and roughly chopped


Mix the yoghurt ingredients together in a small bowl until combined.

Divide between two plates and spread in a curve motion across the plate.

Drizzle the oil in a drying pan, add the apricots and rosemary and fry until golden. Add the pork loins to the pan and fry until golden on each side.

Stir through the honey and fry for a further two minutes or until caramalised and sticky.

Divide the pork and apricots between the two plates.

Top with any juices in the pan and the chopped nuts.


Leitchy xx

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