Stuffed Pork Tenderloin with Prunes

The Stuffed Pork Tenderloin with Prunes, a tantalizing dish, embodies a blend of flavors, textures, and a hint of sweetness. Its roots can be traced to traditional European cuisine, where pork, revered for its tenderness, is paired exquisitely with the subtle sweetness of prunes.

History of Stuffed Pork Tenderloin with Prunes:

This dish has its origins deeply rooted in European culinary traditions, often associated with celebratory meals or festive gatherings. The combination of pork and prunes dates back centuries, where dried fruits were commonly used to enhance the flavors of meat dishes.

Ingredients for Stuffed Pork Tenderloin with Prunes:

Pork tenderloin
Prunes (dried plums)
Herbs and spices (such as thyme, rosemary, garlic)
Broth or wine for braising

How to Make Stuffed Pork Tenderloin with Prunes:

Start by slicing the pork tenderloin lengthwise, creating a pocket for stuffing.
Mix chopped prunes with a blend of herbs and spices, creating a flavorful filling.
Stuff the pork tenderloin with the prune mixture, securing it with kitchen twine or toothpicks.
Sear the stuffed tenderloin in a pan to achieve a golden crust.
Finish by braising or roasting the pork in the oven until it's tender and cooked through.

Different Ways to Make Stuffed Pork Tenderloin with Prunes:

Variations in preparing this dish involve experimenting with different stuffing ingredients like nuts, apples, or apricots to complement the sweetness of the prunes. Some recipes call for marinating the pork beforehand to enhance flavors, while others use various cooking methods such as grilling or slow-cooking to achieve tenderness.

The optimal way to make Stuffed Pork Tenderloin with Prunes often relies on personal preferences and desired textures. Whether following a traditional recipe or infusing innovative twists, this dish stands as a testament to the delightful marriage of savory and sweet flavors in European cuisine.

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Stuffed Pork Tenderloin with Prunes




This stuffed pork tenderloin is sweet, salty, creamy and crunchy. Filled with California prunes and finished with a white wine pan sauce, this recipe is simply delicious.

Prep: 20 mins

Cook: 40 mins

Serves: 4

Ingredients

1 cup California Prunes, diced small
1 pork tenderloin, silver skin removed
½ cup chopped toasted hazelnuts
2 Tablespoons minced fresh sage
1 shallot, minced
4 garlic cloves, minced
4 ounces pancetta, chopped small
6 ounces chevre goat cheese
½ cup white wine
cooking oil, as needed
salt and pepper, to taste

Instructions

Prune Stuffing
1.In a large skillet over medium heat, cook the pancetta until crispy.  Add in the shallots, garlic, prunes and herbs and cook until the shallots are translucent.  Strain the stuffing out of the fat andIn a large skillet over medium heat, cook the pancetta until crispy. Add in the shallots, garlic, prunes and herbs and cook until the shallots are translucent. Strain the stuffing out of the fat and transfer to a small bowl and set aside. Note: Do not discard any extra pancetta fat. Leave it in the pan for later.

Stuffed Pork Tenderloin
1.Preheat the oven to 400°F.  Trim the silver skin off of the pork tenderloin and use a sharp knife to cut a deep slit down the length, leave about one inch intact.  Open the tenderloin like a book and place it between two large pieces of plastic wrap.  Use a meat mallet to pound the tenderloin until it is about ½ inch thick throughout.
2.Remove the plastic wrap and stir the goat cheese and hazelnuts into the cooled stuffing. Evenly spread it across the pork tenderloin, leaving at least ½ inch border on each side.
3.Starting at the long end, tightly roll up the stuffed tenderloin.  Use kitchen twine to tie up the roulade in at least five places.  Season on all sides with salt and pepper.
4.Using the same skillet as your stuffing, heat the pancetta fat until hot and add in the tenderloin face down where the area where the roulade comes together..  Sear for 2-3 minutes per side, or until the tenderloin easily releases from the bottom of the pan.  Transfer the pan to the oven and bake for 20 minutes, or until a meat thermometer reads 145°F.  
5.Transfer the stuffed pork tenderloin to a cutting board.  Add the white wine into the bottom of the pan and let it simmer down.  Brush the pork with the sauce from the pan and let it rest for 5 minutes.  Slice into 6-8 pieces and serve with additional sauce if desired.

Notes

To make this stuffed pork tenderloin recipe easier, stuff it the night before.  It will give the flavors a chance to marry and enhance each other.
As long as your thermometer reads and internal temperature of 145°F, it's okay if the pork is still a little pink in the middle.

Nutrition

Serving: 1serving | Calories: 1011kcal | Carbohydrates: 34g | Protein: 109g | Fat: 46g | Saturated Fat: 16g | Cholesterol: 333mg | Sodium: 584mg | Potassium: 2337mg | Fiber: 5g | Sugar: 18g | Vitamin A: 779IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 7mg




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