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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin each	2			806.9352	0.0	179.5204	4.5333
apple	2		peeled chopped	231.92	61.5926	1.1596	0.7582
salt pepper				806.9352	0.0	179.5204	4.5333
prune	12		pitted	2948.4	780.6239999999999	24.4296	5.6160000000000005
butter	2	tablespoons		171.0	7.857	5.343	14.4
beef bouillon	1/2	cup		8.4	0.048	1.368	0.264
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001

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