{"id":10870,"date":"2016-11-25T13:01:35","date_gmt":"2016-11-25T12:01:35","guid":{"rendered":"http:\/\/www.kuhaona.com\/?p=10870"},"modified":"2016-11-25T13:01:35","modified_gmt":"2016-11-25T12:01:35","slug":"pork-tenderloin-stubica","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2016\/11\/25\/pork-tenderloin-stubica\/","title":{"rendered":"Pork tenderloin &#8220;Stubica&#8221;"},"content":{"rendered":"<p>Pork tenderloin is a dish that was served in the 16th ct. in the castles of noblemen of Hrvatsko zagorje region. Pork tenderloin stuffed with prunes, in a cream sauce with wine and plum brandy, with a side dish of domestic wide noodles, even today stands as an example of a balanced and refined dish.<!--more-->[one_third]<\/p>\n<h4>Ingredients<\/h4>\n<p>2 pork tenderloins (about 900 g \u2013 31.5 oz)<br \/>\n150 g (5 oz) prunes<br \/>\n20 g (0.7 oz) butter<br \/>\n200 ml (6.8 fl oz) white wine<br \/>\nsalt<br \/>\npepper<br \/>\n100 ml (3.4 fl oz) oil<br \/>\n400 ml (13.5 fl oz) cooking cream<br \/>\n2 spoons plum brandy<\/p>\n<p><a title=\"Conversion Calculator for Cooking\" href=\"http:\/\/southernfood.about.com\/library\/info\/blconv.htm\" target=\"_blank\">Conversion Calculator for Cooking<\/a><br \/>\n[\/one_third]<br \/>\n[two_third_last]<\/p>\n<h4>Preparation<\/h4>\n<p>Wash the meat, wipe and remove the excess fat and membranes.<br \/>\nInsert pieces of butter in the place of a kernel into the prunes. Cut the remaining prunes on thin stripes and pour with white wine.<\/p>\n<p>Use the handle of a wooden spoon to create a hole along the entire length of the tenderloin, and then stuff the prunes in it.<\/p>\n<p>Add salt, pepper on prepared tenderloins, fry them on oil on all sides in a deep and wide dish. Add prunes cut in strips, add salt and saut\u00e9 on moderate fire adding wine and water.<\/p>\n<p>When the meat softens (after 35 minutes), add cooking cream, and near the end add plum brandy. Cook until you get thick gravy.<br \/>\n[\/two_third_last]<\/p>\n<p><strong>Serving<\/strong><br \/>\nCut the pork tenderloins onto steaks. Serve with home-made wide noodles and gravy.<\/p>\n<p><strong>Advice<\/strong><br \/>\nPork tenderloins can be removed near the end of cooking. Carve them in steaks and when the gravy is done, return them back into the dish.<br \/>\n<strong><br \/>\nPreparation time<\/strong><br \/>\n70 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pork tenderloin is a dish that was served in the  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":11036,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-10870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nekategorizirano"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/10870","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=10870"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/10870\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=10870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=10870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=10870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}