Croatian “ Stubica Tenderloin” Recipe

Name: Croatian “ Stubica Tenderloin”
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1750 g pork tenderloin; 5 g lard; 600 g dried plums; 100 g butter; 3 cups wine (white); 200 g cream (for cooking); 300 g sour cream; 2 teaspoons plum brandy (slivovica); 35 g fresh parsley leaves; 2 g pepper (black); 8 g salt

Servings: persons

1750 g pork tenderloin
5 g lard
600 g dried plums
100 g butter
3 cups wine (white)
200 g cream (for cooking)
300 g sour cream
2 teaspoons plum brandy (slivovica)
35 g fresh parsley leaves
2 g pepper (black)
8 g salt

1
["Cut the tenderloin though middle and make a ""pocket"".", "Wash dried plums (take out the stone) and instead of stone put butter. Put buttered plumes one by one all through the pocket and close with toothpick.", "Season tenderloin and fry it on hot lard to close pores. Plumes surplus cut into stripes and add into frying pan.", "Cover with wine and water if evaporates too much and saute until meat is soft (about 20 minutes).", "Add sour cream and cooking cream. At the end add slivovica and saute it for 1-2 minutes. Sprinkle with parsley leaves.", "Before serving cut across and cover with sauce. Serve with noodles, rice or flour noodles."]

1559

kcal

Calories

114

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1750 g pork tenderloin, 5 g lard, 600 g dried plums, 100 g butter, and more.

Yes, Croatian “ Stubica Tenderloin” falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Croatian “ Stubica Tenderloin”

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