Danish Pork Tenderloins
Print This Recipe
INGREDIENTS 12 dried prunes
2 pork tenderloins, 3/4 to 1-pound each
Salt and pepper
1 tart apple, chopped
3/4 cup water
1/4 cup cold water
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepperCook prunes in boiling water 5 minutes; drain. Remove pits.
Cut tenderloins lengthwise almost into halves. Sprinkle cut sides with salt and pepper. Place half of each of the prunes and apples down center of 1 side of each tenderloin; cover with 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 in 325 degree oven until thermometer registers 170 degrees, 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 brown particles. Pour into 1-quart; heat to boiling. Shake 1/4 cup water and the flour in a tightly covered container; stir gradually into drippings. Heat to boiling, stirring constantly. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Boil and stir 1 minute.
Cut pork into slices and arrange on platter; garnish with fresh sage, if desired. Serve with gravy. Serve with Steamed Carrots and French Green Beans, if desired.
Makes 6 to 8 servings