Croatian “ Stubica Tenderloin”

Recipe by nitko
READY IN: 50mins
SERVES: 6
YIELD: 6 portions
UNITS: US

INGREDIENTS

Nutrition
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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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