Caramelised Apricots and Seared Pork Bonbon

Succulent Pork fillet with oven baked caramelised apricots encased in a crispy filo bonbon, just in time for the festive season! What a great addition to your Christmas table this year! Incorporating a range of tantalising flavours, including the delicious Goulburn Valley I.M. SWEET Apricots, this dish is definitely a crowd pleaser!
Ingredients:
Pork fillet (400g)
2 brown onions (finely sliced)
Butter
Pinch of salt
Maple syrup
8 apricots
Lemon thyme
Filo pastry
Method:
Preheat oven to 190°C and prepare a tray with baking paper.
Slice pork fillet into rectangle segments – to the size you would like the centre of your bonbon.
Sear pork fillet in a hot pan and remove from heat, set aside to cool.
Add onions to pan with salt and caramelise adding 4 teaspoons of maple syrup.
Add apricots to pay and fry until golden.
Prepare your filo pastry by layering 3 sheets, using a brush to add melted butter between layers to stick.
Cut filo pastry to desired size and place 1 pork fillet slice, apricots and onions to centre of filo pastry.
Sprinkle lemon thyme over ingredients.
Wrap pastry around all ingredients, then twist and using kitchen string tie each end leaving the remaining pastry overhanging to create your bonbon shape.
Brush the top of the bonbon with melted butter and place onto oven tray.
Bake bonbons in oven for around 30mins or until pastry is golden brown! Enjoy!