Stuffed Pork Tenderloin with Prunes
Stuffed pork tenderloin with prunes turns a lean, quick-cooking cut into something worth serving to guests: the soft, sweet fruit sits in the centre of every slice and adds the richness the meat lacks. Pork and prunes is an old pairing in French and Scandinavian cooking. The roast needs 20 minutes of prep, 40 in the oven and 10 to rest, and you can stuff and tie it a day ahead.
- Total
- 1 h 10 min
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 4
- Per serving
- 300kcal
Internal temperature and resting for stuffed pork tenderloin with prunes
Pork must be cooked right through: 75°C in the centre, no pink, and juices running clear. The fruit adds moisture around the middle, but it does not stop the meat drying out if it stays in the oven too long, so a thermometer is worth using. Aim for the thickest part of the meat, not the prunes.
Resting matters just as much. Ten minutes under foil lets the juices settle, which is what makes the slices stay tender and hold together on the plate. Taking the string off beforehand makes carving tidier.
Method for stuffed pork tenderloin with prunes
Tap a time to start a timer.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6. Pat the pork dry with kitchen paper.
- Butterfly the pork Cut a slit lengthways down the tenderloin, about two-thirds of the way through, and open it out like a book. Season the cut side with half the salt and pepper.
- Fill and tie Lay the prunes in a row down the centre, halving any very large ones. Fold the meat back over the fruit and tie with kitchen string at 3cm intervals, so the pork keeps its shape.
- Season the outside Rub the oil over the pork, then season with the remaining salt and pepper. Place it in the roasting tin with the rosemary sprigs and pour the water around it, which stops the juices catching on the tin.
- Roast Roast for about , until a meat thermometer pushed into the thickest part of the meat reads 75°C. There should be no pink and the juices should run clear.
- Rest and slice Transfer to a board, cover loosely with foil and rest for . Snip off the string, cut into 2cm slices and spoon over the juices from the tin.
What to serve and how to change it
Mashed potatoes, buttered green beans or braised red cabbage all go well, along with a little apple sauce. Swap the water in the tin for dry cider or apple juice if you want the pan juices to taste fruitier.
For a bigger joint to feed a crowd, try rolled pork roast with prunes. On a weeknight, pan-fried pork tenderloin is much quicker, with no stuffing or tying needed.
Common problems and fixes for Stuffed Pork Tenderloin with Prunes
- The pork is dry.
- Tenderloin is very lean and overcooks quickly. Start checking with the thermometer from 30 minutes and take it out at 75°C, because the temperature keeps rising a little as it rests.
- The filling falls out when you slice it.
- Do not overfill, and tie the string firmly but not so tight that it cuts into the meat. Rest the pork for the full 10 minutes before cutting it, so the slices hold together.
- The prunes are hard or sticky to chew.
- Buy soft, ready-to-eat prunes. If yours are firm, soak them in hot water for 10 minutes, drain well and pat dry before stuffing.
- The pan juices are thin and watery.
- Pour them into a small pan after the pork has come out and boil for 3–4 minutes until they thicken slightly. Taste before adding any salt.
Frequently asked questions about Stuffed Pork Tenderloin with Prunes
How long does it take to cook stuffed pork tenderloin with prunes?
About 40 minutes in the oven at 200°C (180°C fan), gas 6, plus 10 minutes to rest. Always check that the thickest part has reached 75°C and the meat has no pink.
Can I stuff and tie the pork in advance?
Yes, up to 24 hours ahead. Cover it and keep it in the fridge, then take it out 20 minutes before roasting. Season the outside only when you are ready to cook.
What can I use instead of prunes?
Dried apricots work well and give a slightly sharper filling. A handful of chopped dried figs also suits pork. Keep to about 150g in total so the pork can still be closed and tied.
How long do the leftovers keep?
Up to 2 days in the fridge. Cool the pork quickly, then reheat until steaming hot all the way through, or serve it cold in sandwiches.
How did you like the recipe?
4.7 / 5 · 27 ratings
