Danish Stuffed Pork Tenderloin

1. 1

   Split tenderloins the long way, cutting 2/3 of way through.

2. 2

   Open flat and pound to an even thickness.

3. 3

   Place apples on meat and sprinkle with salt and pepper.

4. 4

   Lay 6 prunes across the short end of each tenderloin and roll like a jelly roll.

5. 5

   Tie securely, then brown on all sides in butter.

6. 6

   Add bouillon and heavy cream.

7. 7

   Cover and bake at 375*F for 1 hour.

8. 8

   Add water if necessary.

9. 9

   Remove meat to a hot platter, skim fat from sauce, skim the pan so that none of the delicious brownings will be lost.

10. 10

    Whirl smooth in blender or press through a fine sieve.

11. 11

    Reheat and pour over meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.