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Joecraig
Pork tenderloin stuffed with apricots and pistachios
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Ingredients
Directions
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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.
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Heat half the oil and fry the shallots in soft and light brown for about 5 minutes.
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Add the garlic, spices and pistachios and fry for a few minutes at low setting.
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Finally, pour the parsley through and season with salt and pepper.
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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.
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Heat the rest of the oil with the butter and fry the pork fillets around until they are nicely browned.
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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.
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Tasty with potatoes from the oven.
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Nutrition
360Calories
Sodium0% DV0g
Fat25% DV16g
Protein66% DV33g
Carbs6% DV18g
Fiber0% DV0g
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