Danish Pork Tenderloins 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:

• Preheat the oven to 325*F.
• Place the roast rib side down. Cut pockets in the roast, cutting from the meaty side. Sprinkle the roast with the salt and pepper.
• to prepare the stuffing, in a small saucepan, combine the prunes and the water. Bring to a boil. Lower the heat and simmer, covered, for 1o minutes or until prunes are tender. Drain and coarsely chop. Set aside.
• In the same saucepan, melt the butter over moderate heat. Add onion and cook for 3 minutes or until tender. Remove from heat. Stir in the brown sugar, lemon rind, cinnamon and cardamom.
• Place the bread cubes in a large bowl. Stir in the onion mixture, prunes and apple. Drizzle with the apple juice, tossing until moistened. Spoon about 3 TBS into eacb pocket of the roast. Spoon the remaining stuffing into a buttered casserole; cover and refrigerate.
• Place the roast, rib side down, in a roasting pan. Roast for 1 3/4 to 2 1/4 hours or until a thermometer inserted in the center of roast registers 155*F. (Cover the roast loosely with foil after 1 hour, so the stuffing doesn't overly brown).
• Bake the covered casserole of stuffing along side of the roast during the last 30 to 40 minutes of roasting.
• Let the roast stand for 15 minutes befroe carving, serving the stuffing in the casserole with the roast.

Steps:

• Heat oven to 325°F.
• Score your crackling.
• Season with salt & pepper.
• Place roast on a rack in roasting pan.
• Cook your prunes until tender (cover with water and simmer until tender).
• 45 minutes before the roast is done, place apples around the roast.
• 30 minutes before roast is done, put prunes around the roast.
• Roast until inner temp reach 170°F (allow 30- 35 minutes per pound).
• Remove roast from oven and cut off the crackling.
• Cover roast, prunes and apples and keep warm.
• Return crackling to hot oven in a metal pan. (Raise temp to about 375°F or broil, but if you broil watch closely).
• Spray with cold water again if it hasn't completely crackled.
• Spray crackling with cold water, takes about 10 minutes.

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.

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.