Danish Pork Tenderloin Casserole Recipes

Steps:

• Preheat oven to 325°F.
• Chop the prunes.
• Slice the tenderloins lengthwise, sprinkle with salt and pepper. Put the chopped prunes and apples down the middle of one half of each tenderloin. Place other halves on top, tie with string to hold them together.
• Put in a shallow roasting pan, preferably on a rack. Bake 1 1/2 hours or until a meat thermometer registers 170. Remove to a cutting board to rest. Keep warm with a tent of aluminum foil.
• Put the 3/4 cup water in the roasting pan, stir to dislodge the yummy brown bits from the bottom of the pan.
• Make a slurry of the 1/4 cup cold water and the flour, gradually whisk it into the pan. Simmer until thick, at least one minute. Season with the salt and pepper, as desired.
• Slice the tenderloin, serve with gravy.

Steps:

• Sprinkle tenderloins with s and p. Brown in a small amount of butter in non-stick pan. Remove from pan, blot excess fat (leave brown bits in pan for gravy). To pan, add mushrooms and bacon. Saute until nicely browned. Blot excess fat. Add back tenderloins to pan with mushrooms and bacon, and add in cream and tomatoes. Bring to moderate boil, stirring to loosen brown bits. Taste for s & p and adjust as necessary. Pour mixture into casserole dish, and place in 350 oven for 45 minutes. Serves 6 (allowing 1/2 a loin per person). If doubling add more time in oven (60-90 mins?). Serve with mashed potatoes.

Steps:

• Flatten the pork tenderloins between waxed paper, using a butcher's mallet (or ask the butcher to do it at the time of purchase).
• Season the meat with salt and pepper.
• Mix the apples, prunes and bacon.
• Spread the mixture evenly, lengthwise, in the middle of one of the pieces of meat, leaving about 1 inch on each end.
• Cover with the remaining piece of meat, tucking the sides and the ends around each other. Use butcher's string to tie the tenderloins together.
• Melt the margarine in a large sauté pan (or a deep skillet) and brown the meat on all sides.
• Add the 2 cups of water, reduce heat and cook slowly (medium to medium low heat)for about 45 minutes.
• Remove the meat from the pan (cover lightly with foil to keep warm).
• Add the Roquefort to the water and stir until it dissolves.
• Add the jelly and stir until it dissolves.
• Stir in the creme fraîche (do not let it boil).
• Add more salt, pepper, Roquefort and/or current jelly, to taste.
• Return the meat to the pan to warm (it should not cook any more).
• Slice and serve, spooning the sauce over the meat.

Steps:

• Split tenderloins the long way, cutting 2/3 of 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*F for 1 hour.
• Add water if necessary.
• Remove meat to a hot platter, skim fat from sauce, skim 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.