Danish Lamb Tenderloins (fyldt Svinem Rbrad)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 12 dried prunes
• 2 lbs lamb tenderloin
• 2 teaspoons salt (divided)
• 2 teaspoons pepper (divided)
• 1 tart apple, chopped
• 3/4 cup water
• 1/4 cup cold water
• 2 tablespoons cornstarch or 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 cook prunes in boiling water 5 minutes; drain.
• 2 remove pits and add to chopped apple pieces.
• 3 cut tenderloin lengthwise almost in half.
• 4 sprinkle cut sides with salt and pepper.
• 5 place half each of the prunes and apple down the center of one side of each tenderloin then close the tenderloin using the other side of it.
• 6 take string and lace around the meat roll and fasten.
• 7 repeat with the other tenderloin.
• 8 place on rack in shallow roasting pan.
• 9 roast at 325 degrees for about 1 1/4 to 1 1/2 hours.
• 10 let the meat rest in the juices for 10 minutes then remove it to a serving platter, and cover to keep warm.
• 11 deglaze the roasting pan with 3/4 cup water to roasting pan; stirring to loosen browned bits.
• 12 mix 1/4 cup water and cornstarch well into a small bowl then stir gradually into broth drippings.
• 13 heat to boiling, stirring constantly.
• 14 add 1/2 teaspoon salt and 1/8 teaspoon pepper.
• 15 cut lamb into slices; serve with gravy.