1. Flatten the pork tenderloins between waxed paper, using a butcher's mallet (or ask the butcher to do it at the time of purchase). 2. Season the meat with salt and pepper. 3. Mix the apples, prunes and bacon. 4. Spread the mixture evenly, lengthwise, in the middle of one of the pieces of meat, leaving about 1 inch on each end. 5. Cover with the remaining piece of meat, tucking the sides and the ends around each other. Use butcher's string to tie the tenderloins together. 6. Melt the margarine in a large sauté pan (or a deep skillet) and brown the meat on all sides. 7. Add the 2 cups of water, reduce heat and cook slowly (medium to medium low heat)for about 45 minutes. 8. Remove the meat from the pan (cover lightly with foil to keep warm). 9. Add the Roquefort to the water and stir until it dissolves. 10. Add the jelly and stir until it dissolves. 11. Stir in the creme fraîche (do not let it boil). 12. Add more salt, pepper, Roquefort and/or current jelly, to taste. 13. Return the meat to the pan to warm (it should not cook any more). 14. Slice and serve, spooning the sauce over the meat. ---------------------------------------------------------------------------
Nutrition
Ingredients
