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    Danish Stuffed Pork Tenderloin

    List of Ingredients

    2 pork tenderloins, about 1 lb. each
    2 large apples, peeled and chopped
    Salt and pepper to taste
    12 prunes, pitted
    2 T butter
    1/2 cup beef bouillon
    1 cup heavy cream


    Split tenderlois the long way, cutting 2/3 of way through.
    Open flat and pound to an even thickness.
    Place apples on meat and ssprinkle with salt and pepper.
    Lay 6 prunes across the short end of each tenderloin and roll like a jelly roll.
    Tie securely, then brown on all sides in butter.
    Add bouillon and heavy cream.
    Cover and bake at 375 for 1 hour.
    Add water if necessary.
    Remove meat to a hot platter, skim fat from sauce, scrape the pan so that none of the delicious brownings will be lost.
    Whirl smooth in blender or press through a fine sieve.
    Reheat and pour over meat.




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