Pork Loins Stuffed with Apricots and Almonds
Rinse the pork loin, pat dry, and cut horizontally up to the bottom third and unfold. Continue cutting and halve horizontally. Do not cut completely and fold the meat apart.
Toast the almonds in a dry pan until golden brown. Remove the toasted almonds from pan and let cool. Chop the apricot.
Season the pork loins with salt and pepper, and spread the chopped apricots into the cut portions of loins. Sprinkle with the almonds.
Roll up the stuffed pork loins and tie with kitchen string.
Season the rolls with salt and pepper from outside, if desired. Fry the rolls in an oven-proof pan in hot oil on all sides and bake
in a preheated oven at 140°C (fan: 120°C, gas mark 1-2) (approximately 280°F) for about 60-70 minutes to finish cooking.