Pork with dried apricots in the test

→ Pork with dried apricots in the test

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450 g pork fillet

1 tbsp. vegetable oil

15 g butter
what kind of oil to choose? we'll show

6 plates sheet of puff pastry

melted butter for greasing

For the filling:

15 g butter

2 strips of smoked bacon with veins of fat, cut into pieces

0,5 small onions, diced

40 g crumbs of fresh white bread

50 g dried apricots, soaked overnight and cut into pieces

15 pine nuts

1 tbsp. cut parsley

salt and freshly ground black pepper

1 yolk

Preheat oven to 200C. Prepare the filling: melt the butter and lightly fry the bacon to the fat start to melt. Add the onions and fry until it is soft. Mix bread crumbs, apricots, pine nuts, parsley, salt, pepper, egg yolks, bacon and onions.

Remove any existing film with pork fillet and make a deep longitudinal cut, but not cut through. Expand the fillets, put them between two sheets of plastic wrap and gently tenderize with a rolling pin.

Make stuffing the sausage and put it in the middle of the meat. Fold the edges of the envelope so that the stuffing was completely wrapped up, and secure with cocktail sticks or ropes.

In a large skillet, heat butter and oil. Brown the meat on all sides until Golden brown. Cool and remove the stick or rope.

Lay the sheets of dough on each other, lubricating them with oil. With one of the shorter sides cut 4-5 strips of width 2 cm and leave for decoration.

Place the roll on the edge of the dough and wrap, having twisted the edges as you go. Moisten one side of each of the previously cut strips of dough and wrap it around the roll. Then brush the rolls with butter and place in oven for 15 minutes Reduce heat to 180 C and bake for another 15 minutes

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