Tenderloin stuffed with prunes is one of the dishes I’ve been meaning to make for a long time now. It looks very elegant but let me tell you a little secret- It’s, in fact, super easy. My mom makes it a lot and it was always one of my favorites. She would leave it in a fridge overnight rubbed with salt, garlic and spices to marinate and make it extra fragrant. Prunes make the meat soft and moist inside and beautifully bring out pork’s flavor. It definitely makes me think of some holidays or some special occasion. Prunes stuffed pork tenderloin could be an amazing dinner served with some salad or potatoes and leftovers are great for sandwiches. Prunes stuffed pork tenderloin is guaranteed to be a hit!
I started with peeling garlic and getting my meat ready. It’s good if there is a tiny bit of fat on top that will prevent meat from burning and drying out in the oven.
I minced garlic and mixed it with the rest of the herbs and the spices and turned it into a thick paste.
Then I rubbed pork evenly with the garlic-herb paste and put in a zip lock bag and let it sit overnight in the fridge. If you don’t have all night, few hours will do.
The following morning I took it out from the fridge and the whole kitchen filled up with that amazing garlicky herbal smell.
I cut each tenderloin in half just because it is easier to stuff it with prunes, you don’t have to do it. Then I punch a hole in each piece with a long, thin knife. I did it very carefully, not to cut it through.
Then I stuffed each piece with prunes.
Then I put each piece on a hot pan with 2 tablespoons of olive oil and fried on each side until slightly brown. It doesn’t have to be cooked through, we will bake it later, just enough to lock the juices inside so it won’t dry out.
I wrapped each piece with aluminum foil but not too tight so the meat can still “breathe”.
Then I baked it at 350 F for about 40 minutes. If, for some reason, meat is still a little red inside, keep it in the oven a little longer. And if you want an amazing sauce just pour all the meat juice to a sauce pan and mix it with a bit of flour and simmer until it thickens. Then slice your meat and pour some sauce on it. Amazing 🙂 Enjoy!
If you tried that recipe and posted a pic or a comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 2 pork tenderloins (around 1 lb each)
- 2 cups of prunes
- 5 garlic cloves
- 2 tablespoons of salt
- 2 tablespoons of paprika
- 1 tablespoon of marjoram
- 2 tablespoons of olive oil
- 1 tablespoon of flour (for sauce, optional)
- Mince garlic and mix it with all the herbs and spices and turn it into a thick paste.
- Rub meat with the garlic paste, put in a zip clock bag and refrigerate overnight.
- Cut each tenderloin in half and punch a hole in each with a long, thin, sharp knife,
- Stuff each tenderloin with prunes and fry on each side, with 2 tablespoons of olive oil, until brown.
- Wrap each piece loosely with aluminum foil and bake at 350 F for 40 minutes.
- Pour meat juice in a sauce pan, add some flour and simmer until the sauce thickens.
- Let the meat rest for 10 minutes, slice and serve with sauce on top. Enjoy!