Croatian “ Stubica Tenderloin”
- Reviews 2
Ready In: 50 mins
Serves: 6
Yields: 6 portions
Ingredients
- 1750 g pork tenderloin
- 5 g lard
- 600 g dried plums
- 100 g butter
- 3 cups wine (white)
- 200 g cream (for cooking)
- 300 g sour cream
- 2 teaspoons plum brandy (slivovica)
- 35 g fresh parsley leaves
- 2 g pepper (black)
- 8 g salt
Directions
- Cut the tenderloin though middle and make a “pocket”.
- Wash dried plums (take out the stone) and instead of stone put butter. Put buttered plumes one by one all through the pocket and close with toothpick.
- Season tenderloin and fry it on hot lard to close pores. Plumes surplus cut into stripes and add into frying pan.
- Cover with wine and water if evaporates too much and sauté until meat is soft (about 20 minutes).
- Add sour cream and cooking cream. At the end add slivovica and sauté it for 1-2 minutes. Sprinkle with parsley leaves.
- Before serving cut across and cover with sauce. Serve with noodles, rice or flour noodles.
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