- 2 pork loin tenderloins, about 1 ½ to 2 lbs total
- Salt Freshly ground pepper
- 1/3 C pitted prunes, chopped
- 1 C fresh bread crumbs
- 1 small onion, finely chopped
- /2 tsp dried leaf thyme
- 1 egg yolk
- 2 Tbl vegetable oil
- 1 onion, chopped
- 1/2 C beef stock
- 1/2 C white wine
- 2/3 C pitted prunes
- 2 Tbl brandy, optional
- 3-4 Tbl whipping cream, optional
- Fresh mint or parsley sprigs
- Preheat oven to 350°F.
- Split pork tenderloins halfway through lengthwise with a sharp knife; flatten slightly. Season tenderloins with salt and pepper.
- To make stuffing, combine prunes, bread crumbs, onion and thyme. Season mixture with salt and pepper; stir in egg yolk. Spread stuffing over 1 tenderloin; cover with second tenderloin. Tie into a roast with string.
- Heat oil in a large skillet over medium heat; sauté roast until browned. Transfer to a shallow baking pan.
- Add onion to fat remaining in skillet; sauté until lightly browned. Add stock, wine and prunes to skillet. Season with salt and pepper; bring mixture to a boil.
- If desired, in a small saucepan, warm brandy. Pour warmed brandy over browned roast; ignite brandy carefully. When flames die, pour sauce over and around roast; cover pan with foil or lid.
- Roast in preheated oven 45-60 minutes or until roast reaches an internal temperature of 170°F.
- Remove string from roast; cut into slices. Place slices in a serving dish. Stir cream into cooking sauce, if desired. To serve, spoon prunes and cooking sauce over pork slices. Garnish with mint or parsley. Makes around 4 servings.