Pan size: shallow roasting pan, 1-qt saucepan
Servings: 6-8
Oven temp: 325 degrees F
Recipe from: Recipe Gold Mine
Cook prunes in boiling water 5 miutes; drain. Remove pits. Cut
terndloins lengthwise almost in half. Sprinkle cut sides with salt and
pepper. Place half each of the prunes and apple down center of one side
of each tenderloin; cover with the other side. Fast with metal skewers;
lace with string. Place on rack in shallow roasting pan. Insert meat
thermometer horizontally so tip is in center of thickest part of pork
and does not rest in stuffing. Roast at 325 degrees F until meat
thermometer registers 170 degrees F, 1-1/4 - 1-/12 hours.
Remove pork to warm platter; keep warm. Add 3/4 cup water to roasting
pan; stir to loosen browned bits. Pour into 1-qt saucepan;heat to
boiling. Shake 1/4 cup water and flour in tightly covered container;
stir gradually into drippings. Heat to boiling, stirring constantly.
Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Boil and stir 1 miute.
Cut pork into slices; serve with gravy.