Roasted pork tenderloin stuffed with prunes
Recipe for roasted pork tenderloin stuffed with prunes and baked in white wine. This stuffed pork dish also includes sauteed balsamic shallots and roasted pinenuts.
Servings 8 to 10 servings
Ingredients
- 2 pork tenderloins of 1 lb or 450-500 grams each Total is 2 lbs or 900grams-1kg
- 1 lb prunes (450 grams) Use less if you are not going to prepare the extra sauce
- 1 bottle of white wine I used a pinot gris – you can use apple cider or grape/apple juice as an alcohol-free replacement
- 1 tablespoon of butter
- 4 large shallots about 5 oz or 140 grams
- 2 teaspoons of dried thyme
- 2 tablespoons of balsamic vinegar
- ¼ cup of pine nuts lightly toasted
- Salt/pepper
- Juice from 1 orange
Vegetables that you can add to the roasting pan:
- Cipollini onions, carrots, turnips, sweet potatoes (cut into slices) etc
Instructions
- Soak the prunes in the white wine (overnight is ideal, but at least 1 hour).
- Sauté the shallots slices 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
- Pre-heat the oven to 425F or 220 C
- 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.
- 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
- Bake for ~ 30 minutes (145F or 63 C internal temperatura is the recommendation for pork) at 425 F (220 C). 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.
- 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.
- Serve the roasted pork tenderloin with the roasted veggies and your choice of additional side dishes.
