Helena ag Cniotail

Fillet of Pork Tenderloin stuffed with apricot and pistachio stuffing

Yield:  Enough for two pork tenderloins, two 5kg chickens and a few sandwiches =D I went a bit overboard regards the quantity. But it freezes very well. I later stuffed a chicken and roasted it and even used any leftovers from this to make chicken and stuffing sandwiches! I do not like to waste any food!

Ingrediants:

2 fillets of pork tenderloin (plus 2 chickens and a few sandwiches if you like)

12 cups of breadcrumbs

½ cup of unsalted butter

1 cup of chopped onion

1 tablespoon of dried parsley

1 ½ cups of chopped dried apricots

 2 cups of chicken stock

1 tsp thyme

1 tsp sage

1 tsp majoram

Pinch of salt and black pepper

1 ½ cups of pistachio shelled nuts (preferably unsalted but if this is not possible then add no salt when seasoning)

Preparation method:

Preheat the oven to 200^oC

Place breadcrumbs in mixing bowl

Saute the onion and parsley in unsalted butter until soft. Add apricots and sauté for 10 minutes. Add one cup of stock and seasoning and cook for 3 minutes.

Pour the mixture over the breadcrumbs mixing well. Season with salt and pepper if required and add in the remaining stock. Add the pistachio nuts to the mix.

Slice the pork fillets down the centre like you would a roll or hotdog. Fill with stuffing and tie up with twine. Place the pork fillets in the oven until cooked, remove from oven and enjoy!