• 2 pork tenderloins, about 1 kg total, opened for stuffing
• 1 teaspoon salt
• 1/3 teaspoon black pepper
• 2 tablespoons olive oil

For the filling

• 2 tablespoons olive oil
• 1/2 cup fresh spring onions, finely chopped
• 1 garlic clove, finely chopped
• 1 package (125 g) baby spinach leaves
• 1 level teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons parsley
• 1 package (200 g) cream cheese
• 1/2 cup pistachios, coarsely ground
• 1/2 cup dried cranberries
• 6–7 dried apricots, finely chopped

For baking

• 1/3 cup dry white wine
• 1/3 cup vegetable or beef stock