Pork tenderloin stuffed with apricots and pistachios

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.