4 pork tenderloins

15 dried plums

40 dg butter

0,3 dl oil

0,3 dl plum brandy (šljivovica)

3 dl sour cream

1,5 dl cooking cream

fresh parsley leaves

2 dl white wine

pepper, salt


Remove all bones from the pork tenderloin and stuff them with butter and dried plums. Add salt and fry the tenderloins in a hot frying pan. Cut the rest of the dried plums into strips, soak them in white wine and add them to the tenderloins. While cooking, the amount of wine will be reduced to 1/3. Then add the sour cream and cooking cream and cook until the sauce thickens. At the end, add the plum brandy and cook for another 1 to 2 minutes. Pour the sauce over the pork tenderloins and top with finely chopped parsley. When frying the tenderloins, be careful not to overcook them. Since this is a very tender meat, it is better to remove the tenderloins from the frying pan and put them on a warm plate and finish making the sauce separately. As a side dish, we recommend homemade pasta, rice cooked on butter or cooked macaroni.

Note: Pork tenderloin Stubica is a specialty dating back to the 16th century and was served in noblemen's homes.