Stuffed Pork Tenderloin
|Ground black pepper||1 Dash|
|Water||1⁄2 Cup (8 tbs)|
With a sharp knife cut a slit in the meat deep enough to insert the prunes.
After prunes are inserted, close the opening with skewers, or wrap with twine.
Melt butter in large skillet and brown the meat on all sides.
Sprinkle with salt and pepper.
Add 1/2 cup water; cover, and cook slowly 2 hours or until meat is tender.
Add more water if needed.
Slice and serve.
Thicken juice in the pan slightly if gravy is desired.