Although pork tenderloin accompanied by prunes is about a little trite, but the way they prepare it in Croatia totally changes the flavor of the dish. The meat is tender, braised in white wine, with a hint of plum brandy which accents every bite. Recipe was apparently created in seventeenth century. This dish was eaten by the Croatian feudal lords in the region of Zagorje. Name of the dish - Stubica tenderloin – on the other hand, comes from the place name – Stubica - village where seventeenth century peasant uprising took place. I highly recommend it!
Recipe comes from this site, slightly modified.
- 500g pork tenderloin
- 1 tablespoon lard
- 2 handfuls of pitted prunes
- 1-2 tablespoons of butter
- 2 glasses of wine
- 200g of 30% cream
- 200g sour cream
- 50ml plum brandy
- handful of chopped parsley leaves
- salt and pepper to taste
Cut tenderlion in half and then lengthwise each of the pieces to form a pocket. In formed pocket arrange plums, previously stuffing them with a little butter (instead of seeds). Chop remaining plums.
Seal stuffed tenderlion with toothpicks and sprinkle with pepper and salt. Warm up the lard in a frying pan and fry prepared meat on each side to close pores. Add the chopped plums, fry everything together for 3-4 minutes. Pour the wine into the pan and sauté until meat is soft – about 20 minutes. Drain off any excess of wine (leave 1/3 cup on frying pan) and pour both creams and plum brandy. Stir while heating for the next 2-3 minutes. Add the chopped parsley, season with salt and pepper, stir. Ready tenderloin remove from sauce, cut into smaller pieces and serve topped with sauce and your favorite additions.