Roast Pork Tenderloin with Prunes and Bay Leaves |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A fabulous way to prepare a pork tenderloin, assuming it doesn't get overcooked. I'm particularly fond of pork and bay leaves, and the stuffing of sweet prunes is a delicious addition. From Rozanne Gold, a favorite cookbook author. Cook time includes soaking time. Ingredients:
8 bay leaves |
15 large pitted prunes |
1 1/2 lbs pork tenderloin |
salt & freshly ground black pepper |
Directions:
1. In a bowl, pour boiling water over the bay leaves and prunes; set aside for 15 minutes; preheat oven to 400°.
2. Cut a 1 slit along the length of the roast, leaving 1 uncut on each end; drain bay leaves and prunes and pat dry with paper towels.
3. Place prunes tightly in bottom of slit; crumble 1 of the bay leaves and sprinkle it over the prunes; roll the roast and tie it tightly with string every 1 .
4. Season with salt and pepper; place the remaining bay leaves under the string; coat roasting pan with cooking spray, roast to desired doneness or 30-35 minutes; rest the roast 5-10 minutes before slicing, removing bay leaves.
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