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.