Danish Pork Tenderloins
(Fyldt Svinem rbrad)
- 12 dried prunes
- 2 (1 pound) pork tenderloins
- Salt and pepper
- 1 tart apple, chopped
- 3/4 cup water
- 1/4 cup cold water
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Cook prunes in boiling water 5 minutes; drain. Remove pits.
- Cut tenderloins lengthwise
almost in half. Sprinkle cut sides with salt and pepper.
- Place half each of the
prunes and apple down center of one side of each tenderloin; cover with the other
side. Fasten with metal skewers; lace with string.
- Place on rack in shallow roasting
pan. Insert meat thermometer horizontally so tip is in center of thickest part of
pork and does not rest in stuffing.
- Roast at 325 degrees F until meat thermometer
registers 170 degrees F, 1 1/4 to 1 1/2 hours.
- Remove pork to warm platter; keep warm.
- Add 3/4 cup water to roasting pan; stir
to loosen browned bits. Pour into 1-quart saucepan; heat to boiling.
- Shake 1/4 cup
water and flour in tightly covered container; stir gradually into drippings. Heat
to boiling, stirring constantly.
- Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Boil and stir 1 minute.
- Cut pork into slices; serve with gravy.
Yields 6 to 8 servings.
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