Roulade with apricot and pistachio filling

Ingredients for 2 servings:

• 2 pork roulades
• 200 g cream cheese, natural
• 200 g apricot(s), dried
• 100 g pistachios, roasted and salted
• 100 g whipped cream
• 100g Gorgonzola
• ⅛ liter white wine (Riesling)
• Salt and pepper from the mill
• Paprika powder, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Chop the apricots and pistachios separately using a hand blender. Now place the pistachios, apricots, and cream cheese in a bowl and mix. Gradually add the whipped cream until the mixture is firm and spreadable. Season the roulades on both sides with salt, pepper, and paprika, and spread one side with the cream cheese mixture. Roll up the roulades and secure them with toothpicks to prevent them from unraveling. Sear the roulades on all sides in a pan until crisp. After searing, add the white wine and let everything simmer in the pan. When the roulades are cooked through, remove them from the pan. Add the chopped Gorgonzola to the pan juices and stir until melted. Season to taste with salt and pepper. Reduce everything until a thickened sauce forms. If desired, you can return the roulades to the sauce or serve them directly on plates with the sauce.