Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325°F. | 2. Chop the prunes. | 3. 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. | 4. 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. | 5. Put the 3/4 cup water in the roasting pan, stir to dislodge the yummy brown bits from the bottom of the pan. | 6. 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. | 7. Slice the tenderloin, serve with gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prune	12	prunes	drained	216.72	57.3792	1.7957	0.4128
pork tenderloin	2			1088.0025	0.0	187.2271	32.0054
salt pepper				-	-	-	-
tart apple	1		chopped	-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
cold water	1/4	cup		0.0	0.0	0.0	0.0
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
salt	1/4	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.