recipes 4u
Stuffed Tenderloins
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Serves 6
* 2 pork tenderloin
* 2 large apples -- cored peeled diced
* 8 dried prunes -- cooked and pitted
* 3 tablespoons butter
* 1 cup cream
* 1 cup sour cream
* 2 tablespoons white wine
* Salt
* White pepper
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Slice the tenderloin lengthwise in half.
Open and pound flat.
Replace top half of each tenderloin.
Place apples over 1 tenderloin.
Drain prunes and pull into chunks.
Place prunes over the apples.
Place the other tenderloin over the filling.
Roll like a long sausage and tie securely.
Heat the butter in a deep, heavy skillet and brown the tenderloin slightly.
Add the cream, wine and seasonings to taste and cook slowly, covered, for 1½ hours. |
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