Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 1-1/4 Lbs. boneless pork tenderloin, fat trimmed
- salt, white pepper, and ground nutmeg
- 8 pitted prunes
- 1-1/2 Tablespoons butter or margarine
- 2 small tart apples, peeled, cored, sliced about 1/2 inch thick
- 1/2 cup dry cherry OR chicken broth
- 1/2 cup whipping cream
Makes: 4 servings
Prep time: 20 minutes
Cooking time: 30 minutes
Cut pork tenderloin into 8 slices of equal thickness. Place between squares of waxed paper. Pound, using the flat side of a meat mallot, to about 1/4 inch thickness. Sprinkle with salt, white pepper and nutmeg.
Place a prune at one end of each slice. Roll up, tucking in sides; fasten with wooden picks.
Brown pork rolls well on all sides in heated butter in a large frying pan, removing them as they brown. Brown apples lightly in the same pan. Return pork rolls to pan. Pour in sherry or broth. Bring to boiling. Cover, reduce heat. Simmer until pork is tender, about 30 minutes.
Remove pork rolls and apples to warm serving dish with slotted spoon; keep warm. Skim and discard fat from cooking liquid. Add cream. Bring to boiling. Cook, stirring frequently, until slightly thickened. Taste and add salt, if needed. Pour sauce over pork and apples.
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