We Had very nice weather the last few days. I had another wonderful trip to Maxwell Wildlife Preserve this past Saturday but it is still winter so the cold weather returns.

 

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I used a 3 pound pork roast instead of a 2 tenderloins. It will take a little longer to cook so cook until done. .  I cut in the center as directed in the roast.

 

 

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DANISH PORK TENDERLOINS

 

  • 12 dried prunes
  • 2 pork tenderloins (2/4 to 1 pound each.
  • Salt and pepper
  • 3/4 cup water
  • 1 tart apple, chopped
  • 1/4 cup cold water
  • 2 tablespoon flour
  • 1/2 tablespoons flour
  • 1/2 teaspoons salt
  • 1/8 teaspoon pepper

Cook prunes in boil water 5 minutes; drain. Remove pits.

Cut tenderloins lengthwise almost in half. Sprinkle cut sides with salt and pepper. Place half each of the prunes and apple down center of one side of each tenderloin; cover with the there side. Fasten with metal skewers; lace with string. Place on rack in shallow roasting pan. Roast in 325 degree oven until done, 45 to 60 minutes.

Remove pork to warm platter; keep warm. Add 3/4 cup water to roasting pan; stir to loosen brown particles. Pour into 1-quart saucepan. Shake 1/4 cup water and the flour in tightly covered container; stir gradually into drippings. Heat to boiling,  stirring constantly. Add 1/4 teaspoon salt and 1/8 teaspoon n pepper. Boil and stir 1 minute. Cut pork into slices,; serve with gravy.

 

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SUGAR-BROWNED POTATOES

 

  • 2 pounds new potatoes
  • 1/4 cup margarine or butter
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 3 tablespoon water

 

Heat 1 inch salted water (1 teaspoon slat to 1 cup water) to boiling. Add potatoes, Heat to boiling; reduce heat. Cover and cook until tender; 20 to 25 minutes; drain.

Cook and stir margarine, sugar and salt in 10 inch skillet over medium heat until mixture starts to turn golden brown. Remove from heat and; cool slightly. stir in water until blended. Add potatoes, Cook over low heat, turn  potatoes to coat with sugar mixture.

 

 

 

 

 

 

 

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