Danish Stuffed Pork Tenderloin

• 2 (1 lb) pork tenderloin, about 1 lb. each
• 2 large apples, peeled and chopped
• salt and pepper
• 12 prunes, pitted
• 2 tablespoons butter
• 1/2 cup beef bouillon
• 1 cup heavy cream

1. Split tenderloins the long way, cutting 2/3 of way through.
2. Open flat and pound to an even thickness.
3. Place apples on meat and sprinkle with salt and pepper.
4. Lay 6 prunes across the short end of each tenderloin and roll like a jelly roll.
5. Tie securely, then brown on all sides in butter.
6. Add bouillon and heavy cream.
7. Cover and bake at 375*F for 1 hour.
8. Add water if necessary.
9. Remove meat to a hot platter, skim fat from sauce, skim the pan so that none of the delicious brownings will be lost.
10. Whirl smooth in blender or press through a fine sieve.
11. Reheat and pour over meat.

pork tenderloin, apples, salt, prunes, butter, beef bouillon, heavy cream

Taken from www.food.com/recipe/danish-stuffed-pork-tenderloin-235266 (may not work)