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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Flatten the pork tenderloins between waxed paper, using a butcher's mallet (or ask the butcher to do it at the time of purchase). | 2. Season the meat with salt and pepper. | 3. Mix the apples, prunes and bacon. | 4. Spread the mixture evenly, lengthwise, in the middle of one of the pieces of meat, leaving about 1 inch on each end. | 5. 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. | 6. Melt the margarine in a large sauté pan (or a deep skillet) and brown the meat on all sides. | 7. Add the 2 cups of water, reduce heat and cook slowly (medium to medium low heat)for about 45 minutes. | 8. Remove the meat from the pan (cover lightly with foil to keep warm). | 9. Add the Roquefort to the water and stir until it dissolves. | 10. Add the jelly and stir until it dissolves. | 11. Stir in the creme fraîche (do not let it boil). | 12. Add more salt, pepper, Roquefort and/or current jelly, to taste. | 13. Return the meat to the pan to warm (it should not cook any more). | 14. Slice and serve, spooning the sauce over the meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	2			1088.0025	0.0	187.2271	32.0054
apple	1		peeled diced	115.96	30.7963	0.5798	0.3791
prune	3/4	cup	pitted diced	184.275	48.788999999999994	1.5268	0.35100000000000003
bacon	5	slices	uncooked cut	180.8	1.5119999999999998	12.752	13.544
salt				-	-	-	-
pepper				-	-	-	-
margarine	1/2	cup		811.0319999999999	1.0152	1.0152	90.804
water	2	cups		0.0	0.0	0.0	0.0
creme fraiche	1	cup		-	-	-	-
red currant jelly	1/2	cup		-	-	-	-
roquefort cheese	1/2	cup	crumbled	592.9	5.8432	1.6783	62.5975

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