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.