Apricot Stuffed Tenderloins
|Pork tenderloins||1 Kilogram (2 Medium Sized, 500 Gram Each)|
|Fresh white breadcrumbs||50 Gram|
|Chopped fresh sage||15 Milliliter|
|Onion||1 Small, peeled and grated|
|Canned apricots||422 Gram, drained (1 Can)|
|Freshly ground pepper||To Taste|
|Cooking oil||60 Milliliter (4 Spoons, 15 Milliliter Each)|
|White stock/Water and 1/2 chicken stock cube||1⁄2 Cup (8 tbs), hot (As Required)|
|Dry white wine||300 Milliliter|
|Beurre manie||250 Gram, made with 25 g butter mixed with 1 x 15 ml spoon flour (As Required)|
|Watercress||1⁄4 Bunch (25 gm), washed and trimmed (To Finish, Small Bunch)|
1) Slice each tenderloin lengthways, open tthem.
2) With rolling pin, flatten the meat by slighly beating.
3) In a mixing bowl, mix together the breadcrumbs, sage and onion.
4) Chop only 8 of the apricots and reserve these for garnish.
5) Stir in the chopped apricots to the stuffing and season lightly with salt and pepper.
6) Along the centre of each tenderloin, spread the stuffing, fold over and secure with string at close intervals.
7) In the cooker, heat oil , fry th meat until browned from all the sides.
8) Lift the meat out and drain off the excess oil from the cooker.
9) Stir in the stock or water and stock cube and wine to the cooker.
10) Again place the cooker to the heat and stir well to remove any residues from the base of the cooker.
11) Replace the meat and season lightly with salt and pepper.
12) Close the cooker, bring to high pressure and cook for 20 minutes.
13) Reduce the pressure quickly.
14) Lift out the meat, remove the string and place on a warm dish, keep hot.
15) Return the open cooker to the heat, add the beurre manie in small pieces, stirring constantly.
16) Cook until the sauce is thickened.
17) Taste the sauce and adjust the seasoning.
18) Pour the sauce around the meat, garnishwith reserved apricot halves and bunches of watercress and serve hot.