Apricot Stuffed Tenderloins Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Pork tenderloins - 2 medium pork, approx. 500g each | ||
| White breadcrumbs | 50 Gram | |
| Fresh sage - 1x15 ml spoon, chopped | ||
| Onion | 1 Small, peeled | |
| Apricots - 1x422 g can, drained | ||
| Salt | 1 To taste | |
| Ground pepper | 1 To taste | |
| Cooking oil - 4x15 ml spoons | ||
| Hot white stock or water and 1/2 chicken stock cube | ||
| Dry white wine | 300 Milliliter | |
| Burre manie made with 25 g butter mixed with 1 x 15 ml spoon flour | ||
| Watercress - small bunch, washed and trimmed | ||
Directions
GETTING READY
1) Slice each tenderloin lengthways, open tthem.
2) With rolling pin, flatten the meat by slighly beating.
MAKING
3) In a mixing bowl, mix together the breadcrumbs, sage and onion.
4) Chop only 8 of the apricots and reserve these for garnish.
5) Stir in the chopped apricots to the stuffing and season lightly with salt and pepper.
6) Along the centre of each tenderloin, spread the stuffing, fold over and secure with string at close intervals.
7) In the cooker, heat oil , fry th meat until browned from all the sides.
8) Lift the meat out and drain off the excess oil from the cooker.
9) Stir in the stock or water and stock cube and wine to the cooker.
10) Again place the cooker to the heat and stir well to remove any residues from the base of the cooker.
11) Replace the meat and season lightly with salt and pepper.
12) Close the cooker, bring to high pressure and cook for 20 minutes.
13) Reduce the pressure quickly.
14) Lift out the meat, remove the string and place on a warm dish, keep hot.
15) Return the open cooker to the heat, add the beurre manie in small pieces, stirring constantly.
16) Cook until the sauce is thickened.
17) Taste the sauce and adjust the seasoning.
SERVING
18) Pour the sauce around the meat, garnishwith reserved apricot halves and bunches of watercress and serve hot.
1) Slice each tenderloin lengthways, open tthem.
2) With rolling pin, flatten the meat by slighly beating.
MAKING
3) In a mixing bowl, mix together the breadcrumbs, sage and onion.
4) Chop only 8 of the apricots and reserve these for garnish.
5) Stir in the chopped apricots to the stuffing and season lightly with salt and pepper.
6) Along the centre of each tenderloin, spread the stuffing, fold over and secure with string at close intervals.
7) In the cooker, heat oil , fry th meat until browned from all the sides.
8) Lift the meat out and drain off the excess oil from the cooker.
9) Stir in the stock or water and stock cube and wine to the cooker.
10) Again place the cooker to the heat and stir well to remove any residues from the base of the cooker.
11) Replace the meat and season lightly with salt and pepper.
12) Close the cooker, bring to high pressure and cook for 20 minutes.
13) Reduce the pressure quickly.
14) Lift out the meat, remove the string and place on a warm dish, keep hot.
15) Return the open cooker to the heat, add the beurre manie in small pieces, stirring constantly.
16) Cook until the sauce is thickened.
17) Taste the sauce and adjust the seasoning.
SERVING
18) Pour the sauce around the meat, garnishwith reserved apricot halves and bunches of watercress and serve hot.
Chef
