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Danish Pork Tenderloins

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Ingredients
  Dried prunes 12
  Pork tenderloins 2
  Tart apple 1 , chopped
  Water 3⁄4 Cup (12 tbs)
  Cold water 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

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.
Roast in 325° oven until done, 45 to 60 minutes.
Remove pork to warm platter; keep warm.
Add 3/4 cup water to roasting pan; stir to loosen brown particles.
Pour into 1-quart saucepan; heat to boiling.
Shake 1/4 cup water and the 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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pork

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