Danish Stuffed Pork Tenderloin

Whole, pounded pork tenderloin is stuffed with chopped apple and prunes, then baked in whipping cream and broth. The cream mixture is used as a sauce that's served with the slices meat.

Ingredients:

• 2 pork tenderloins, about 1 lb. each
• 2 large cooking apples, peeled and chopped
• Salt and pepper, to taste
• 12 pitted prunes
• 2 Tb butter
• 1/2 cup beef bouillon or broth
• 1 cup heavy whipping cream

Directions:

Split each tenderloin the long way, cutting 2/3 of the way through. Open flat and pound to an even thickness. Place apples on meat and sprinkle with salt and pepper. Lay 6 prunes across the short end of each tenderloin and roll like a jelly roll. Tie securely, then brown on all sides in butter. Add bouillon and heavy cream. Cover and bake at 375 for 1 hour. (Add water only if necessary.) Remove meat to a hot platter. Transfer sauce to blender, scraping the pan so that none of the delicious brownings will be lost. Whirl smooth in blender (or press through a fine sieve.) Reheat and pour over meat.

Number of Servings: 6