Danish Pork tenderloins
Danish Pork Tenderloins (Fyldt Svinemørbrad)
12 dried prunes
2 (1 pound) pork tenderloins
Salt and pepper
1 tart apple, chopped
3/4 cup water
1/4 cup cold water
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
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.
Insert meat thermometer horizontally so tip is in center of
thickest part of pork and does not rest in stuffing.
Roast at 325
degrees F until meat thermometer registers 170 degrees F, 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 browned bits.
Pour into 1-quart
saucepan; heat to boiling.
Shake 1/4 cup water and 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.
Yields 6 to 8 servings.