Pork Roulade

4 six ounce pork tenderloin medallions, trimmed
1/2 cup dried apricots, chopped
1/4 cup dark raisins
1/2 cup white wine
3 anchovies
6 cloves garlic, crushed
1/4 cup cashew butter
3 tablespoons extra virgin olive oil
1-1/2 teaspoons lemon juice
1/2 cup flour or fine bread crumbs
2 eggs, beaten
1 teaspoon cornstarch
1 cup chicken stock
freshly ground black pepper

1. Preheat oven to 400 degrees.
2. Pour white wine into a small saucepan over medium heat and simmer apricots and raisins until white has evaporated or been absorbed by the fruit. Remove from the heat.
3. Meanwhile, place the pork between 2 sheets of plastic wrap and pound as thin as possible with a meat mallet. Repeat with remaining pork.
4. Spread 1/4 of the cashew butter over the pork, then place 1/4 of the apricot and raisin mixture overtop of that. Roll the pork up tightly and tie with string. Repeat with remaining pork and filling.
5. Dip the pork bundles into 1 of the beaten eggs, then roll in flour or bread crumbs to coat.
6. Heat olive oil in a large skillet over medium heat. Fry the pork until golden brown, turning to brown each side, about 1-2 minutes per side.
7. Transfer pork to a baking sheet and place in the oven to finish cooking. If meat is already cooked, transfer to a warmed plate and tent with foil while making the sauce. Allow meat to rest before slicing.
8. Add anchovies to the remaining oil and stir until they dissolve. Stir in crushed garlic and season with pepper.
9. Stir chicken stock into the oil and raise the heat to bring it to a boil. Continue boiling until it reduces slightly. Remove from heat.
10. Whisk remaining egg in a bowl with the cornstarch and lemon juice.
11. Slowly add about 1/2 cup of the chicken stock mixture to the egg, stirring frequently. Return this to the skillet, stirring until sauce has thickened to that of a thin custard.
12. Slice pork into several pieces. Pour a portion of the prepared sauce in the center of a plate and top with pork to serve.

Makes 4 servings