Stuffed pork tenderloin

Step 1

Preparation:
The first is to clean the tenderloin of excess fat, and open it in half in book form, giving a cut down and when opened, re-cut in the part we have opened, thus tenderloin stay in shape book, if you want a roll we can give you a shock, to smooth a little more.
Now salpimentamos on both sides and in the center put the plums by a row if two are great if not threes to cover all mean leaving a couple of fingers on the ends, wrap the meat and now with special rope to tie knotting let meat slowly from one side to another and then passing the rope again for each node leaving the meat tightly sealed.
We put a large pan on the heat with olive oil and seal our sirloin high heat until nicely browned on all sides, once you have removed the steak to a plate and reserve.
In a saucepan put two cups of water, a pinch of salt and stock cube and let it boil until the tablet has undone us and booked.
In the remaining oil we miss the good little cut onion into small pieces and let soften when it starts to brown we put the tablespoon of flour and brown them well, when we add the Muscat and beef broth, toss the steak and cover letting it cook about 15 minutes over medium heat, whether we like made meat will give you more time, but I think 15 or 18 minutes, the meat will be on point.
Over time we get the meat on a tray and pass the remaining sauce for the potato masher or blender to the sauce is on point, test and add salt, return it to the heat and toss the meat once cut into medallions and removed every piece of rope will do this step carefully so we do not break the pieces.

Now we serve, we can individually or serving tray for each serving, put a background of sauce over the meat well placed as in the picture, and above a salseamos spoon, leaving the remaining sauce in a gravy boat for whom want more is served.

This dish is a real blast and I will recommend everyone try to prepare the blend of flavors is impressive, encourage surprise at home.