There aren’t a ton of foods I won’t eat. I hate eggs, but I still eat them. I hate peas, but again, I still eat them. I thought I liked prunes. This dish proved that wrong.
The preparation of the pork tenderloin was nice. Butterfly and pound - the tenderloins were nice and even across.
Tying the tenderloins together was the most complicated part of the dish. I wanted to make sure that the tenderloins fit in each other and around each other. And most importantly that the filling would not fall out!
The prunes and apples cook nicely, they are very soft. The problem was that the apples lost their flavor. They also tasted like prunes.
The pork also tasted like prunes. It was a whole lot of prune!
The pork was also over cooked in my opinion. Cooking it in the sauce I think was supposed to infuse some moisture. It didn’t really.
The cream and sour cream separated and became a congealed glob of ick. Obviously I could not serve the pork with any of the cream sauce.
I do think the dish would have tasted better if it was cooked in half the time. . .
PORK TENDERLOIN WITH SOUR CREAM
2 Pork Tenderloins, 1 Pound Each
1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper
6 Cooked Prunes, Pitted
2 Tart Apples, Pared, Cored and Chopped
2 Tablespoons Butter
1 Cup Sour Cream
1 Cup Sweet Cream
Cut tenderloins half through lengthwise. Open and pound flat. Season with salt and pepper. Place prunes and apples on one piece of meat and top with the second. Tie with string in several places. Brown on both sides in butter in a heavy skillet. Blend sour and sweet cream and pour over meat. Cover and simmer for 1 hour.
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