Danish Stuffed Pork Tenderloin

Recipe by tornadoes three
READY IN: 1hr 20mins


  • 2
    (1 lb) pork tenderloin, about 1 lb. each
  • 2
    large apples, peeled and chopped
  • salt and pepper
  • 12
    prunes, pitted
  • 2
    tablespoons butter
  • 12
    cup beef bouillon


  • Split tenderloins the long way, cutting 2/3 of way through.
  • Open flat and pound to an even thickness.
  • Place apples on meat and sprinkle with salt and pepper.
  • Lay 6 prunes across the short end of each tenderloin and roll like a jelly roll.
  • Tie securely, then brown on all sides in butter.
  • Add bouillon and heavy cream.
  • Cover and bake at 375*F for 1 hour.
  • Add water if necessary.
  • Remove meat to a hot platter, skim fat from sauce, skim the pan so that none of the delicious brownings will be lost.
  • Whirl smooth in blender or press through a fine sieve.
  • Reheat and pour over meat.