Pork with apricots

More correctly this should be called ‘pork roulades with apricots’ and it is from Silver Spoon, a book that will forever be in my top 5 cookbooks as the recipes are classic and simple to make. The roulade in the book is made from pork loin slices whereas I had pork loin steaks, so I skipped the roulade and concentrated on the flavour.  I love this kind of thing, the sweetness of the fruit set against the saltiness of the pancetta (or in this case streaky bacon) which really adds interest to something that without it could be quite bland.  A winner.