Danish Roasted Pork Tenderloin With Turnip Mash And Roasted Green Beans Recipes

DANISH PORK TENDERLOINS

Steps:

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

DANISH ROAST PORK WITH PRUNES (FLASKESTEG MED SVESKER)

Steps:

• Cut deep slits in pork loin and insert prune halves.
• Rub with the salt, pepper, and ginger.
• Roast uncovered in a 325° oven for about 1.5 hours.
• When done, remove from roasting pan.
• Heat pan drippings; stir in the flour, then add the prune juice and water.
• Season with salt and pepper to taste and cook until thickened.
• Stir in the jelly and serve the gravy over the sliced pork.