Danish Pork Tenderloins (Fyldt Svinem Rbrad)
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
2 stuffed tenderloins
- Serves:
- 6-8
ingredients
- 12 dried prunes
- 2 lbs pork tenderloin
- 2 teaspoons salt (divided)
- 2 teaspoons pepper (divided)
- 1 tart apple, chopped
- 3⁄4 cup water
- 1⁄4 cup cold water
- 2 tablespoons cornstarch or 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Cook prunes in boiling water 5 minutes; drain.
- Remove pits and add to chopped apple pieces.
- Cut tenderloin lengthwise almost in half.
- Sprinkle cut sides with salt and pepper.
- Place half each of the prunes and apple down the center of one side of each tenderloin then close the tenderloin using the other side of it.
- Take string and lace around the meat roll and fasten.
- Repeat with the other tenderloin.
- Place on rack in shallow roasting pan.
- Roast at 325 degrees for about 1 1/4 to 1 1/2 hours.
- Let the meat rest in the juices for 10 minutes then remove it to a serving platter, and cover to keep warm.
- Deglaze the roasting pan with 3/4 cup water to roasting pan; stirring to loosen browned bits.
- Mix 1/4 cup water and cornstarch well into a small bowl then stir gradually into broth drippings.
- Heat to boiling, stirring constantly.
- Add 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Cut pork into slices; serve with gravy.
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RECIPE SUBMITTED BY
CarrolJ
Slater, 54