Danish Pork Tenderloins (Fyldt Svinemrbrad)

1. 1

   Cook prunes in boiling water 5 minutes; drain.

2. 2

   Remove pits.

3. 3

   Cut tenderloins lengthwise almost in half.

4. 4

   Sprinkle cut sides with salt and pepper.

5. 5

   Place half each of the prunes and apple down center of one side of each tenderloin; cover with the other side.

6. 6

   Fasten with metal skewers; lace with string.

7. 7

   Place on rack in shallow roasting pan.

8. 8

   Insert meat thermometer horizontally so tip is in center of thickest part of pork and does not rest in stuffing.

9. 9

   Roast at 325 degrees F until meat thermometer registers 170 degrees F, 1 1/4 to 1 1/2 hours.

10. 10

    Remove pork to warm platter; keep warm.

11. 11

    Add 3/4 cup broth to roasting pan; stir to loosen browned bits.

12. 12

    Pour into 1-quart saucepan; heat to boiling.

13. 13

    Shake 1/4 cup water and flour in tightly covered container; stir gradually into drippings.

14. 14

    Heat to boiling, stirring constantly.

15. 15

    Add 1/2 teaspoon salt and 1/8 teaspoon pepper.

16. 16

    Boil and stir 1 minute.

17. 17

    Cut pork into slices; serve with gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.