Ingredients

Ingredients For the pork

• 1 tbsp balsamic vinegar

• 1 tbsp vegetable oil

• 1 tbsp clear honey

• 450g/1lb pork tenderloin fillet, trimmed

• salt and freshly ground black pepper

For the apricot and Stilton sauce

• 2 tbsp butter

• 2 tbsp plain flour

• 150ml/5fl oz milk

• 150ml/5fl oz double cream

• 8 'no soak' (soft) dried apricots, chopped

• 200g/7oz Stilton, chopped

For the wilted spinach

• 2 handfuls spinach

To serve

• 75g/2¾oz wild rice, washed, cooked according to packet instructions, drained

• 75g/2¾oz long grain white rice, washed, cooked according to packet instructions, drained

• 2 sprigs parsley

Description

This Recipe Was Cooked By Amateur Chefs As Part Of The BBC's Step Up To The Plate Television Programme.

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