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Pork Tenderloin Stuffed With Prunes

Canadian.Recipes's picture
Ingredients
  Pork tenderloin 1 1⁄2 Pound, trimmed
  Prunes 12 , pitted
  Butter/Margarine 3 Tablespoon
  Salt 1 Teaspoon
  Flour 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
Directions

Cut meat lengthwise about two-thirds through.
Arrange prunes in the "pocket" and fasten with skewers.
Brown meat on all sides in heated butter in a large skillet.
Sprinkle with 1 teaspoon salt.
Cover and cook slowly about 1 1/2 hours, or until meat is tender.
During cooking, add a small amount of water.
Remove meat to a hot platter, remove skewers and keep hot.
Leaving brown residue in skillet, pour drippings into a bowl.
Allow fat to rise to surface; skim off fat, put 3 tablespoons of the fat into skillet, and reserve 1/2 cup of the drippings.
Blend in flour, 1/4 teaspoon salt, and pepper.
Heat until bubbly, stirring constantly.
Stir in milk and reserved drippings.
Cook and stir 1 to 2 minutes.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Pork

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