Ingredients:
8 bay leaves
15 large pitted prunes
1 1/2 lbs pork tenderloins
salt & freshly ground black pepper
Directions:
In a bowl, pour boiling water over the bay leaves and prunes; set aside for 15 minutes; preheat oven to 400F.
Cut a 1″ slit along the length of the roast, leaving 1″ uncut on each end; drain bay leaves and prunes and pat dry with paper towels.
Place prunes tightly in bottom of slit; crumble 1 of the bay leaves and sprinkle it over the prunes; roll the roast and tie it tightly with string every 1″.
Season with salt and pepper; place the remaining bay leaves under the string; coat roasting pan with cooking spray, roast to desired doneness or 30-35 minutes; rest the roast 5-10 minutes before slicing, removing bay leaves.
Servings: Serve
Time preparation: 10 min.
Time total: 60 min.