Capicola Pork Rolls With Apricots and Walnuts

• 4 pork tenderloin, sliced thin and pounded lightly
• 4 slices of spicy capicola
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 12 cup walnuts, finely chopped
• 14 cup sherry wine
• 1 cup demi-glace
• 1 cup chicken stock
• 6 dried apricots, thinly sliced

1. Lay out the pork cutlets and top each piece with a slice of capicola.
2. Roll up the cutlets and secure with a toothpick or string.
3. Heat the butter and olive oil in a large skillet.
4. Once hot, add the pork and brown on both sides until golden.
5. Remove from skillet.
6. Add the walnuts, sherry wine, demi-glaze, and chicken stock to deglaze the skillet.
7. Return the pork to the skillet along with the apricots and continue cooking.
8. Reduce by half until the sauce is thickened and the pork is tender, about 10 minutes.
9. Season with salt and black pepper to taste.

pork tenderloin, capicola, olive oil, unsalted butter, walnuts, sherry wine, demiglace, chicken stock

Taken from www.food.com/recipe/capicola-pork-rolls-with-apricots-and-walnuts-412136 (may not work)