Pork Tenderloin Stuffed with Spinach and Pistachios

• • --- 2 pieces pork tenderloin, about 1 kg, butterflied for stuffing
• • --- 1 teaspoon salt
• • --- 1/3 teaspoon black pepper
• • --- 2 tablespoons olive oil

For the Stuffing

• • --- 2 tablespoons olive oil
• • --- ½ cup finely chopped spring onions
• • --- 1 clove garlic, minced
• • --- 1 package (125g) baby spinach leaves
• • --- 1 level teaspoon salt
• • --- ¼ teaspoon black pepper
• • --- 2 tablespoons parsley
• • --- 1 package (200g) cream cheese
• • --- ½ cup coarsely chopped pistachios
• • --- ½ cup dried cranberries
• • --- 6-7 finely chopped dried apricots

For Baking

• • --- 1/3 cup dry white wine
• • --- 1/3 cup vegetable or beef broth

1. 1. In a non-stick pan, heat the olive oil and sauté the spring onions. Add the garlic and continue sautéing for a few more seconds. Add the spinach and let it wilt. Add the salt, pepper, and parsley. Let the liquids evaporate. Turn off the heat and drain the stuffing well.
2. 2. In a bowl, combine the cream cheese, pistachios, cranberries, apricots, and the spinach stuffing. Mix well. Ask your butcher from your favorite METRO to butterfly the pork tenderloin for stuffing. That is, slice each tenderloin lengthwise down the middle without cutting all the way through, and open it up like a "book". Season them with salt and pepper.
3. 3. Spread half of the stuffing onto each tenderloin, leaving a 1 cm border from the edges. Close it up and tie it with kitchen twine. In a hot pan, add the 2 tablespoons of olive oil and brown the tenderloin for 2 minutes on each side. Transfer them to a baking dish. Drizzle with the wine and vegetable or beef broth. Bake in a preheated oven at 180°C for 30 minutes. Let it "rest" for 10 minutes before slicing.
4. 4. If desired, make a sauce with the pan juices. That is, put 2 tablespoons of olive oil in a small saucepan, and when hot, add 1 level tablespoon of flour and stir until golden. Add the juices from the dish and top up with white wine, then stir. Let the sauce simmer and thicken.
5. 5. Place wild rocket on a serving platter and top with slices of the pork tenderloin. Drizzle with the sauce and serve.