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Pork Tenderloin Stuffed With Prunes

Canadian.Recipes's picture
  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)

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1622 Calories from Fat 642

% Daily Value*

Total Fat 72 g111%

Saturated Fat 37.6 g187.9%

Trans Fat 0.2 g

Cholesterol 573 mg191%

Sodium 2924.1 mg121.8%

Total Carbohydrates 83 g27.6%

Dietary Fiber 4.6 g18.6%

Sugars 36.3 g

Protein 158 g315%

Vitamin A 37.2% Vitamin C 0.48%

Calcium 46.4% Iron 51.5%

*Based on a 2000 Calorie diet


Pork Tenderloin Stuffed With Prunes Recipe