This is my easy recipe for making stuffed pork tenderloin with prunes baked in white wine. The prune pork stuffing also includes shallots and roasted pine nuts.
In Ecuador and many other Latin American countries, we love making meat dishes that are paired with prunes. For Christmas and holidays, it’s very common to serve both the traditional turkey and pork dishes with a prune sauce. So naturally, when I was thinking about options for making stuffed pork tenderloin, I couldn’t resist using prunes.Jump to Recipe
It turns out that French people also love prunes, especially when they are soaked in wine or other liqueurs like Armagnac, cognac, port, etc. Several years ago, a friend of my husband invited us to dinner, her mother made a dish of pork loin cooked in white wine with…you guessed it: prunes.
I also added sauteed shallots with thyme and balsamic vinegar, plus some roasted pine nuts to the prune filling. I used half of the wine-soaked prunes for the filling and added the remaining ones to the baking pan. I then used the baked prunes along with the pan juices to make a pureed prune gravy sauce to serve with the pork. You can also just serve the baked whole prunes on their own.
You can add some quick-cooking vegetables to the roasting pan. It’s a great way to create another side dish without extra work. I added carrots and cipollini onions, you could also try turnips (cut in halves or quarters), sweet potatoes (cut into chunks), or your choice of veggies. This recipe is for 2 pork tenderloins, each one was about 1 pound. If you want to prepare just one, then use half the quantities indicated.
Pork tenderloin with prunes and white wine
- 2 pork tenderloins Each pork tenderloin is 1 lb
- 1 lb prunes
- 1 bottle of white wine I used a pinot gris – you can use apple cider as an alcohol-free replacement
- 1 tablespoon of butter
- 4 large shallots about 5 oz
- 2 teaspoons of dried thyme
- 2 tablespoons of balsamic vinegar
- ¼ cup of pine nuts lightly toasted
- Juice from 1 orange
Vegetables that you can add to the roasting pan:
- Cipollini onions, carrots, turnips, sweet potatoes (cut into slices) etc
- Soak the prunes in the white wine (overnight is ideal, but at least 1 hour).
- Sauté shallots in butter with 1 teaspoon of thyme, cook for 5 minutes or until soft. Add the balsamic vinegar and cook for another 2 minutes or until it’s reduced. Remove from heat and let it cool down completely
- Use half of the prunes for the stuffing the tenderloin, you can keep them whole or cut them in halves.
- Cut each tenderloin in half, fill with the sauteed shallots, pine nuts, and the prunes. Seal and tie with kitchen twine.
- Rub tenderloins with the remaining thyme, salt and pepper. You can bake them immediately or save refrigerated until ready to bake.
- Pre-heat the oven to 425F.
- Add the remaining prunes, the wine where they were soaking, and stuffed tenderloins to a roasting pan. You can also add your choice of veggies: carrots, cipollini onions, sweet potatoes, etc etc
- Pre-heat oven to 425F, bake for ~ 30 minutes (145 internal temp). If you want the tenderloins to get golden/crispy on top you can turn on the broiler during the last 3-5 minutes.
- Let the tenderloins rest for at least 5 minutes before serving.
- You can serve the prunes whole in the pan sauces or if you prefer you can cook/blend some of them to make a thick prune sauce. To do this place the prunes and the roasting liquid in a small sauce pan – if you had any leftover shallots you can add them to the sauce.
- You can also add the juice of one orange or some port or sherry wine to the sauce. Bring the sauce to a boil and cook until the liquid is reduced by ½ to 1/3 – you can serve this sauce with the prunes whole or use an immersion blender to make a smooth sauce.