Danish Pork Tenderloins (Fyldt Svinem Rbrad)

The original version of this recipe was found at RecipeGoldMine. I'm posting this recipe as found with the prunes in it since that is the authentic method used in Denmark. I would think that if you substituted a large chopped onion for most of the prunes it would be really good too. The combination of onions and apples would make a very good filling as well. Posted for ZWT #6 2010.

• Ready In: 1 hr 15 mins
• Serves: 6-8
• Yields: 2 stuffed tenderloins

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

1. Cook prunes in boiling water 5 minutes; drain.
2. Remove pits and add to chopped apple pieces.
3. Cut tenderloin lengthwise almost in half.
4. Sprinkle cut sides with salt and pepper.
5. 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.
6. Take string and lace around the meat roll and fasten.
7. Repeat with the other tenderloin.
8. Place on rack in shallow roasting pan.
9. Roast at 325 degrees for about 1 1/4 to 1 1/2 hours.
10. Let the meat rest in the juices for 10 minutes then remove it to a serving platter, and cover to keep warm.
11. Deglaze the roasting pan with 3/4 cup water to roasting pan; stirring to loosen browned bits.
12. Mix 1/4 cup water and cornstarch well into a small bowl then stir gradually into broth drippings.
13. Heat to boiling, stirring constantly.
14. Add 1/2 teaspoon salt and 1/8 teaspoon pepper.
15. Cut pork into slices; serve with gravy.