Croatian €œ Stubica Tenderloinâ€?

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1750 g lamb tenderloin
• 5 g lard
• 600 g dried plums
• 100 g butter
• 3 cups wine ()
• 200 g cream (for cooking)
• 300 g sour cream
• 2 teaspoons plum brandy (slivovica)
• 35 g fresh parsley leaves
• 2 g pepper (black)
• 8 g salt

Recipe

• 1 cut the tenderloin though middle and make a “pocketâ€?.
• 2 wash dried plums (take out the stone) and instead of stone put butter. put buttered plumes one by one all through the pocket and close with toothpick.
• 3 season tenderloin and fry it on hot lard to close pores. plumes surplus cut into stripes and add into frying pan.
• 4 cover with wine and water if evaporates too much and sauté until meat is soft (about 20 minutes).
• 5 add sour cream and cooking cream. at the end add slivovica and sauté it for 1-2 minutes. sprinkle with parsley leaves.
• 6 before serving cut across and cover with sauce. serve with noodles, rice or flour noodles.