Pork tenderloin is a dish that was served in the 16th ct. in the castles of noblemen of Hrvatsko zagorje region. Pork tenderloin stuffed with prunes, in a cream sauce with wine and plum brandy, with a side dish of domestic wide noodles, even today stands as an example of a balanced and refined dish.
2 pork tenderloins (about 900 g – 31.5 oz)
150 g (5 oz) prunes
20 g (0.7 oz) butter
200 ml (6.8 fl oz) white wine
100 ml (3.4 fl oz) oil
400 ml (13.5 fl oz) cooking cream
2 spoons plum brandy
Wash the meat, wipe and remove the excess fat and membranes.
Insert pieces of butter in the place of a kernel into the prunes. Cut the remaining prunes on thin stripes and pour with white wine.
Use the handle of a wooden spoon to create a hole along the entire length of the tenderloin, and then stuff the prunes in it.
Add salt, pepper on prepared tenderloins, fry them on oil on all sides in a deep and wide dish. Add prunes cut in strips, add salt and sauté on moderate fire adding wine and water.
When the meat softens (after 35 minutes), add cooking cream, and near the end add plum brandy. Cook until you get thick gravy.
Cut the pork tenderloins onto steaks. Serve with home-made wide noodles and gravy.
Pork tenderloins can be removed near the end of cooking. Carve them in steaks and when the gravy is done, return them back into the dish.
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