Pork Tenderloin Stuffed With Prunes Recipe
Thanks to my neighbor for sharing this excellent Pork Tenderloin Stuffed With Prunes recipe. It is a Canadian specialty, eaten as a Side Dish. Pork Tenderloin Stuffed With Prunes gets its taste from Pork. You won't regret spending your time making Pork Tenderloin Stuffed With Prunes. What are you waiting for, try it now.
Ingredients
1 1/2 lbs. pork tenderloin, trimmed
12 prunes, pitted
2 to 3 tablespoons butter or margarine
1 teaspoon salt
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
Directions
Cut meat lengthwise about two-thirds through.
Arrange prunes in the "pocket" and fasten with skewers.
Brown meat on all sides in heated butter in a large skillet.
Sprinkle with 1 teaspoon salt.
Cover and cook slowly about 1 1/2 hours, or until meat is tender.
During cooking, add a small amount of water.
Remove meat to a hot platter, remove skewers and keep hot.
Leaving brown residue in skillet, pour drippings into a bowl.
Allow fat to rise to surface; skim off fat, put 3 tablespoons of the fat into skillet, and reserve 1/2 cup of the drippings.
Blend in flour, 1/4 teaspoon salt, and pepper.
Heat until bubbly, stirring constantly.
Stir in milk and reserved drippings.
Cook and stir 1 to 2 minutes.
Arrange prunes in the "pocket" and fasten with skewers.
Brown meat on all sides in heated butter in a large skillet.
Sprinkle with 1 teaspoon salt.
Cover and cook slowly about 1 1/2 hours, or until meat is tender.
During cooking, add a small amount of water.
Remove meat to a hot platter, remove skewers and keep hot.
Leaving brown residue in skillet, pour drippings into a bowl.
Allow fat to rise to surface; skim off fat, put 3 tablespoons of the fat into skillet, and reserve 1/2 cup of the drippings.
Blend in flour, 1/4 teaspoon salt, and pepper.
Heat until bubbly, stirring constantly.
Stir in milk and reserved drippings.
Cook and stir 1 to 2 minutes.
