Danish Stuffed Pork Tenderloin
Submitted by: MargeSLP
Whole, pounded pork tenderloin is stuffed with chopped apple and prunes, then baked in whipping cream and broth. The cream mixture is used as a sauce that's served with the slices meat.
Ingredients
- 2 pork tenderloins, about 1 lb. each
- 2 large cooking apples, peeled and chopped
- Salt and pepper, to taste
- 12 pitted prunes
- 2 Tb butter
- 1/2 cup beef bouillon or broth
- 1 cup heavy whipping cream
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Method
Split each tenderloin the long way, cutting 2/3 of the way through. Open flat and pound to an even thickness. Place apples on meat and sprinkle with salt and pepper. Lay 6 prunes across the short end of each tenderloin and roll like a jelly roll. Tie securely, then brown on all sides in butter. Add bouillon and heavy cream. Cover and bake at 375 for 1 hour. (Add water only if necessary.) Remove meat to a hot platter. Transfer sauce to blender, scraping the pan so that none of the delicious brownings will be lost. Whirl smooth in blender (or press through a fine sieve.) Reheat and pour over meat.
Notes:
Number of Servings: 6
Submitted by: MargeSLP ( See all of MargeSLP Recipes )
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