Sunday, June 24, 2012

Fyldt Svinem Rbrad (Stuffed Pork Tenderloins) {Denmark}


And to go with our Brunede Kartofler Dylan and I stuffed a pork tenderloin with apples and dried prunes.

pork tenderloin
pink Himalaya salt and flower pepper
1 tart apple, peel and sliced
dried prunes
5 pearl onions, peeled and halved
olive oil
1/2 cup cold water
2 T corn starch
Cut tenderloins lengthwise almost in half. Sprinkle 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.


Lace with butcher's twine (100% cotton). Preheat the oven to 350 degrees.

In a large, flat-bottomed pan, quickly brown all sides of the roast. Then place the roll in a baking dish with the onions and any leftover apple slices. Season with more salt and pepper. Drizzle with olive oil.

Roast for an hour - or until the meat is firm to the touch.

In a small saucepan, whisk water and cornstarch together. Gradually stir in pan drippings - with the onions and apples, as well - and heat to boiling, stirring contantly. When it has thickened to desired consistency, remove from heat.

Cut pork into slices; serve with gravy.

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