Prep 1 hr
Cook 45 mins
Pork Tenderloin stuffed with prunes, apples and bacon, served with a rich gravy made from Roquefort cheese, creme fraîche and current jelly.
- 2 (1 1/2 lb) pork tenderloin
- 1 large apple (peeled and diced)
- 3⁄4 cup prune (pitted and diced)
- 5 slices bacon (uncooked, cut in small pieces)
- 1⁄2 cup margarine
- 2 cups water
- 1 cup creme fraiche
- 1⁄2 cup red currant jelly
- 1⁄2 cup Roquefort cheese, crumbled
- Flatten the pork tenderloins between waxed paper, using a butcher's mallet (or ask the butcher to do it at the time of purchase).
- Season the meat with salt and pepper.
- Mix the apples, prunes and bacon.
- Spread the mixture evenly, lengthwise, in the middle of one of the pieces of meat, leaving about 1 inch on each end.
- Cover with the remaining piece of meat, tucking the sides and the ends around each other. Use butcher's string to tie the tenderloins together.
- Melt the margarine in a large sauté pan (or a deep skillet) and brown the meat on all sides.
- Add the 2 cups of water, reduce heat and cook slowly (medium to medium low heat)for about 45 minutes.
- Remove the meat from the pan (cover lightly with foil to keep warm).
- Add the Roquefort to the water and stir until it dissolves.
- Add the jelly and stir until it dissolves.
- Stir in the creme fraîche (do not let it boil).
- Add more salt, pepper, Roquefort and/or current jelly, to taste.
- Return the meat to the pan to warm (it should not cook any more).
- Slice and serve, spooning the sauce over the meat.