Pork stuffed with dried prunes and apricots


4 dried apricots, chopped

1 tbsp chopped parsley

1 medium onion, chopped

2 tbsp olive oil

½ coffee cup , sweet wine


1.Cut the tenderloin in half, wash and pat dry with paper towels.2.Chop the fruit, parsley and onion. Rub with pepper the pork tenderloin and stuff along with the fruit and onion. Then close tightly with kitchen string or toothpicks.

3.In a nonstick skillet add the olive oil over high heat and cook the tenderloin till it becomes brown. Once browned ,add wine, cover and lower heat. Bake for about 20 minutes. If necessary add a little water. Allow to cool slightly, cut into slices and sprinkle with parsley.


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