Pork Roll With Prunes
(recipe is from Hrana i vino magazine)
1 kg pork tenderloin, in one piece, butterflied
300 g dried prunes, pitted
500 ml clear vegetable stock
4 Tbsp plum brandy
100 g butter
100 ml heavy cream
50 ml white wine
salt and pepper
Place meat onto a working surface. Rub with salt and pepper. Place about 200 g prunes on the middle of the meat and pres them with your hands a bit. Toss dices of 20-30 g butter all over the prunes. Roll the meat and tie tight with a kitchen rope.
Melt the remaining butter in a pan. Add a bit of oil to the butter to prevent it from burning. Fry the roll on all sides just enough for the crust to form. Pour in the stock and bring to a boil. Transfer the roll and the soup into a deep baking dish, add wine and the remaining prunes and cover. Bake in a preheated oven on 200°C/390°F for about 45-50 minutes.
When done, remove the roll onto a plate and remove the rope. Strain the sauce into a pan, add brandy and heavy cream and cook on medium heat until it reduces to the thickness you like.