Why stuffed pork tenderloin with prunes is a favourite
Making stuffed pork tenderloin with prunes is a great way to elevate a simple piece of meat. The sweetness of the dried fruit balances the richness of the pork perfectly. It is a very reliable recipe because the prunes help prevent the lean tenderloin from drying out in the oven. You can prepare it in advance and just pop it in the oven when your guests arrive.
How to make stuffed pork tenderloin with prunes
Prepare the pork: Preheat your oven to 200C and place the meat on a clean cutting board. Cut a deep slit down the length of the pork without cutting all the way through. Open the meat out flat like a book so you can fill it. Season the inside with a little salt and pepper.
Add the filling: Place the dried prunes in a row along the centre of the opened pork tenderloin. You can chop them slightly if they are very large to help them fit better. Close the meat over the fruit to enclose the filling completely. This ensures every slice has a piece of fruit inside.
Tie and season: Use kitchen twine to tie the pork at regular intervals to keep the shape during cooking. Rub the outside of the meat with olive oil and the remaining salt and pepper. Place the tied pork in a roasting tin and add the rosemary sprigs. Pour the water into the bottom of the tin to keep the environment moist.
Roast and rest: Put the tin in the oven and roast for about thirty minutes or until the internal temperature reaches sixty-five degrees. Remove the meat from the oven and let it rest on a board for ten minutes before slicing. Resting allows the juices to settle so the meat remains tender. Serve the slices with the remaining juices from the tin.
The best tips for stuffed pork tenderloin with prunes
Always use a sharp knife when preparing your stuffed pork tenderloin with prunes to ensure a clean cut. If the prunes are very dry, you can soak them in a little warm water for ten minutes before stuffing the meat. Make sure to tie the twine firmly but not so tight that it cuts into the flesh. Using a meat thermometer is the best way to ensure the pork stays juicy without being undercooked.
Letting the meat rest is a vital step that you should not skip. If you want more flavour, you can add a few cloves of garlic to the roasting tin. You can also swap the water for a little apple juice or white wine for a richer sauce.
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