This dish has always created excitement around the dinner table and especially in the kitchen during its making. My mom and mormor cherishes this fine, and not to mention expensive, piece of the pig and the dish is indeed one of the traditional simple pearls of the Danish cuisine. At least to me.
In short its a tenderloin pierced with small pieces of prune that by these simple ingredients has the perfect subtle sweet and savoury flavour. You will need: tenderloin, prunes, salt, peber and cream. As a side potatoes are best, but rice will do. See pictures for more.
Add salt and peber before browning in butter
Cover with heated water and boil 20 to 30 minutes or until finished
Return slices of tenderloin to sauce before serving
Don’t ever go cheap on the cream
Mormor's 