Date: 26 Aug 2022
450 g of dried Serena apricots
a handful of raw almonds
800 g of pork fillet
200 ml. White wine
olive oil, salt, black pepper, paprika, thyme
Method of preparation:
Preheat the oven to 180°C
Rinse the pork tenderloin and pat dry. Cut into one continuous piece of pork about 1.5 cm thick. Cut into rectangular pieces. Spread out the pieces of meat and season them with salt and pepper and spread the dried apricots and almonds in the middle. Roll the meat and tie with butcher's twine.
Mix the mackerel, red pepper and 4 tablespoons of olive oil and season with salt and pepper. Spread over the roulades.
Fry the finished roulades on all sides in a hot pan and pour over the wine. Bake for 1-1 1/2 hours, basting occasionally. Remove from oven and slice.