Prepare the pork fillet by removing any visible fat then slice down the centre and flatten out with a rolling pin until the pork fillet is quite thin. Sprinkle with sherry and 1/2oz demerara sugar. Pour the boiling water over the couscous and leave for 15-20 minutes until the couscous swells up and almost doubles in size. It will absorb the liquid as it sits.
Mix together the diced apricots and sultanas, pour over the sherry and a sprinkle of demerara sugar. Leave to sit for 15 minutes then mix together with the couscous, chopped parsley and lightly beaten egg. When well mixed, spoon over the pork, flatten down well and roll up from end to end. Secure with string or skewers. Transfer to a foil lined dish, pour over a little oil, marinade of sherry and honey, add salt and pepper and roast in the oven at 180 °C/350F/gas 5 for approximately 1 hour. Again, the cooking time will vary with the thickness of the pork but allow at least 1 hour for the pork to be well cooked. If the two are being sandwiched together with the stuffing then cooking time will be approximately 1 1/2-2 hours.
