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
Method
In a non-stick pan, heat the olive oil and sauté the spring onions. Add the garlic and continue sautéing for a few seconds. Add the spinach and let it wilt. Add the salt, pepper, and parsley. Allow the liquids to evaporate. Remove from heat and strain the filling well.
In a bowl, add the cream cheese, pistachios, cranberries, apricots, and the spinach mixture. Mix well.
Ask your butcher from your favourite METRO to open the tenderloins for stuffing. In other words, slice each tenderloin lengthwise down the middle without cutting all the way through, and open it like a “book.” Season with salt and pepper.
Spread half the filling onto each tenderloin, leaving a 1 cm border around the edges. Close and tie with kitchen twine. In a hot pan, add the 2 tablespoons olive oil and sear the tenderloins for 2 minutes on each side. Transfer to a baking tray. Drizzle with the wine and the vegetable or beef stock. Bake in a preheated oven at 180°C for 30 minutes. Let rest for 10 minutes before slicing.
If desired, make a sauce using the pan juices. Heat 2 tablespoons olive oil in a small saucepan, add 1 level tablespoon flour, and stir until lightly golden. Add the juices from the meat and top up with a little white wine. Stir and let the sauce simmer until thickened.
Place wild rocket on a serving platter, arrange the pork slices on top, drizzle with the sauce, and serve.
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