Apricot stuffed pork tenderloin or chicken breast

I have been asked to share more recipes, so here is one for a delicious and impressive dinner dish. I have made it with pork tenderloin but chicken breast will work as well. You will need: 2 pork tenderloins (3-4 chicken breasts), one small onion (diced), 14 dried apricots (7 finely chopped and 7 slivered), 1/3 cup of almonds (finely chopped), ½ cup of breadcrumbs, one egg, 3 cups of chicken broth, heavy cream (whipping cream), salt, pepper, olive oil or butter. 

Fry onion in butter or oil for about 4 minutes until lightly browned. Put into a bowl, add chopped apricots, chopped almonds, breadcrumbs, egg, salt and pepper, and mix very well. 

Cut the tenderloin gently lengthwise to form a sheet of meat. Cover with plastic and using the tenderizer mallet flatten it as much as possible. Put the apricot stuffing close to one edge of the tenderloin and fold the meat rolling it into a tube as tightly as possible. Secure the roll with either the butcher’s twine or with toothpicks.

Heat oil or butter in a pan. When it sizzles, put the tenderloins in and brown them on all sides. Remove from the pan. Add broth (you can use white wine instead of one cup of broth) and heat to boiling.  Lower the heat to simmer, add the tenderloins, cover the pan, and cook until the meat is cooked (various website state 145F as the internal temperature for doneness of pork, if followed by a few minutes of rest; remember to check the temperature where the meat is the thickest). My tenderloin today took 23 minutes to reach that temperature. 

Take the meat out, cover it to keep it warm. Raise the heat for the sauce, add the slivered apricots, add cream, and let boil and thicken for a few minutes.

Remove twine or toothpicks, gentle cut the meat into medallions of about 2 cm thickness. Layer on the serving dish and pour the sauce over.

This dish an be served with rice or potatoes. Enjoy!