PORK FILLET WITH APRICOT AND MUSTARD SAUCE

500 - 600 gram pork fillet (approx. 1.3 - 1.5 pound)
salt and pepper
2 tablespoons olive oil

SAUCE
1 tablespoon olive oil
1 tablespoon butter
1 onion, finely diced
1/2 cup water
1 oxo chicken stock cube
1/2 cup apricot jam
1/2 teaspoon ground ginger
1 tablespoon wholegrain mustard
salt and pepper to taste

1 tablespoon cornflour, to thicken
1 tablespoon cold water, to thicken

preheat oven to 190 c. (375 f.)

sprinkle both sides of the pork with salt and pepper.

in an oven proof, stove top frypan, heat the oil and brown each side of the pork for 5 minutes.  place frypan in oven and cook the pork, uncovered, for 20 minutes or until cooked through.  remove from oven and rest for at least 5 minutes.

SAUCE
when the pork is almost ready, in a frypan, melt the butter and oil together.  add the onion and cook, stirring, until onion is just turning golden.

add the water, stock cube, jam, ginger and mustard. stir to combine. bring to the boil then simmer on low for 10 minutes.

mix the cornflour and water together and stir into sauce until thickened. add salt and pepper.

slice pork and serve with the sauce and vegetables of choice.