Croatian “stubica Tenderloin”
From nitko 10 years ago
- 60 min to make
- Serves 5
This is a meal from 16th century. Excellent meal enjoyed by feudal lords in Zagorje area. Donja Stubica is the place where peasant rebellion occurred in 16th century, led by “king of peasants Matija Gubec”. This recipe is from Cooking school in Zagreb, meaning – this is the basic recipe.
Ingredients
- 1750 g pork tenderloin shopping list
- 10 g lard shopping list
- 600 g plums (dried) shopping list
- 100 g butter shopping list
- 3, 5 dl wine (white) shopping list
- 200 g cream (for cooking) shopping list
- 300 g sour cream shopping list
- 0, 4 dl plum brandy (slivovica) shopping list
- 35 g parsley leaves shopping list
- 2 g pepper (black) shopping list
- 20 g salt shopping list
How to make it
- Cut the tenderloin though middle and make a “pocket”. 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.
- Season tenderloin and fry on hot lard until brownich to close pores (15 min)
- Plumes surplus cut into stripes and add into frying pan.
- Cover with wine and water if evaporates too much and sauté until meat is soft (about 20-25 minutes). Add sour cream and cooking cream.
- At the end add slivovica and sauté it for 1-2 minutes.
- Sprinkle with parsley leaves.
- Before serving cut across and cover with sauce. Serve with noodles, rice or flour noodles.
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