Noisettes of Pork with Apricots

• 1 x 1.75 kg (3½ lbs) boned loin of pork, rind off
• salt and freshly ground black pepper

Lay the loin of pork flat on the bench, trim the flap so that it is 1 cm (⅓ in.) thick, season with salt and pepper and brush with the Dijon mustard. Roll the loin tightly and tie it with string at 3 cm (1¼ in.) intervals. Cut the loin between each two pieces of string, into noisettes.

Pat dry the shallots and peel them. Place the shallots in a frying pan or skillet with half the clarif