2 pork tenderloins (350g each)
100 g dry prunes
100 g dry apricots
1 leek, finely cut
1 onion, finely cut
2 glasses white wine
10 juniper berries
2 Tbs pine nuts
salt & pepper to taste
Preheat oven at 180° C.
For the filling, heat the olive oil to sauté the leek & onion to a golden brown.
Add one glass of wine, season with salt and pepper, and cook for 15 min until the sauce thickens a bit.
Meanwhile, with a knife, slice the tenderloin lengthwise, in the shape of a cross, and using the back of a wooden ladle make a hole big enough for the filling.
Stuff the porterhouses with the filling of the dried fruit, roll them up, and wrap them in tinfoil. Cook over a moderate heat, about 180C, for almost 30 min.
To make the sauce, boil the juniper berries for 10 minutes in a cup of water, add the remaining wine, the juices from the pan the porterhouses were baked in, salt and pepper, and let boil for another 10 minutes, or until the sauce thickens.
Grill the pine nuts or place them in a nonstick skillet for 5 min. to brown a bit, and that done, sprinkle them on the sauce and meat.