Danish Stuffed Pork Tenderloin |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Beautiful dish. Savory and tender. Good recipe for a Sunday Dinner. Ingredients:
2 (1 lb) pork tenderloin, about 1 lb. each |
2 large apples, peeled and chopped |
salt and pepper |
12 prunes, pitted |
2 tablespoons butter |
1/2 cup beef bouillon |
1 cup heavy cream |
Directions:
1. Split tenderloins the long way, cutting 2/3 of way through.
2. Open flat and pound to an even thickness.
3. Place apples on meat and sprinkle with salt and pepper.
4. Lay 6 prunes across the short end of each tenderloin and roll like a jelly roll.
5. Tie securely, then brown on all sides in butter.
6. Add bouillon and heavy cream.
7. Cover and bake at 375*F for 1 hour.
8. Add water if necessary.
9. Remove meat to a hot platter, skim fat from sauce, skim the pan so that none of the delicious brownings will be lost.
10. Whirl smooth in blender or press through a fine sieve.
11. Reheat and pour over meat.
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