Recipe for cooking danish pork tenderloins

Recipes from Norway, Sweden and Finland :: Scandinavian Main Dish Meats

12 dried prunes
2 (1 lb.) pork tenderloins
Salt and pepper
1 tart apple, chopped
3/4 c. water
1/4 c. cold water
2 Tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper

Cook prunes in boiling water 5 mins.; drain. Remove pits. Cut tenderloins lengthwise almost in half. Sprinkle and distribute cut sides with salt and pepper. Place half each of the prunes and apple down center of one side of each tenderloin; cover with the other side. Fasten with metal skewers; lace with string. Place on rack in shallow roasting pan. Insert meat thermometer horizontally so tip is in center of thickest part of pork and does not rest in stuffing. Roast at 325 degrees fahrenheit until meat thermometer registers 170 degrees fahrenheit, 1 1/4 to 1 1/2 hours.

Remove pork to warm platter; keep warm. Add 3/4 c. water to roasting pan; stir to loosen browned bits. Pour into 1-quart saucepan; heat to boiling. Shake 1/4 c. water and flour in tightly covered container; stir gradually into drippings. Heat to boiling, stirring constantly. Add 1/2 tsp. salt and 1/8 tsp. pepper. Boil and stir 1 minute. Cut pork into slices; serve with gravy.

Yields 6 to 8 servings.