Stuffed pork tenderloin

Recipe from Denmark for pork tenderloin stuffed with plums. As part of the dish we serve cream sauce served in a sauce pan.

Ingredients:

4 pcs of small pork tenderloin 200 g plums 3 dl of stock 1.5 dl white wine 1 tbsp of cream ground pepper salt

Procedure:

1. Cut the pork tenderloin lengthwise to form slices, lay them with the unbaked plums, twist into their original shape and wrap with white thread
2. Dry roast them in a Teflon pan, transfer them to a pot, pour the broth over them
3. Add salt and simmer under the lid until tender, then remove the meat and keep warm
4. If the juice is thin, evaporate it (cook without a lid), then add wine and ground pepper, let it bubble for about 3 minutes, soften with cream and finally pour the sauce into a sauce pan.

Recommendation:

– Attachment: Roasted potatoes and mashed apples.