Filter
Reset
Sort ByRelevance
Joecraig
Pork tenderloin stuffed with apricots and pistachios
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the pork tenderloins open lengthwise until they are ready to be chopped. Sprinkle the meat inside and out with salt and pepper and let alone until later use.
-
Heat half the oil and fry the shallots in soft and light brown for about 5 minutes.
-
Add the garlic, spices and pistachios and fry for a few minutes at low setting.
-
Finally, pour the parsley through and season with salt and pepper.
-
Spread this mixture over the inside of the pork fillet and place the apricots on top. Fold the meat up again and tie it like a roulade firmly with a few pieces of rolled rope so that the filling can not escape.
-
Heat the rest of the oil with the butter and fry the pork fillets around until they are nicely browned.
-
Add a few tablespoons of water and let the meat simmer half way on the pan in about 10 minutes. Let the meat rest for a while and then cut it into thick slices.
-
Tasty with potatoes from the oven.
-
75 minMain dishtomato cubes, garlic, traditional olive oil, eggplant, grated gruyere, grated Parmesan cheese, ricotta, fresh basil,bill granger's eggplant parmigiana
-
115 minMain dishflour, butter, egg yolk, water, zucchini, olive oil, garlic, egg, Greek yoghurt, grated young mature cheese, Roquefort, fresh oregano leaves,quiche with zucchini and blue cheese
-
15 minMain dishchorizo sausage, turkey fillet, olive oil, potato slices, peppers, finely chopped parsley,lime skewer with Spanish potatoes
-
30 minMain dishWhite rice, fresh white asparagus, unsalted cashew nuts, sunflower oil, fresh snow peas, fresh salmon fillet, sauce for asparagus, water, butter,asparagus stirrup with salmon
Nutrition
360Calories
Sodium0% DV0g
Fat25% DV16g
Protein66% DV33g
Carbs6% DV18g
Fiber0% DV0g
Loved it