Prune-Stuffed Pork Tenderloin
Juicy pork tenderloin stuffed with a sweet and savory prune mixture, seasoned with aromatic herbs, perfect for special occasions or family dinners with rich flavors.
Ingredients
- 15 dried pitted prunes ⓘ
- 1/3 cup chicken broth
- 1/4 cup chopped celery ⓘ
- 1/4 cup chopped onion ⓘ
- 1 teaspoon vegetable oil ⓘ
- 3 slices multigrain bread, cubed ⓘ
- 1 pound pork tenderloin ⓘ
- 1/8 teaspoon poultry seasoning ⓘ
- 1 clove garlic
- 1/8 teaspoon fennel seeds ⓘ
- 1/4 teaspoon salt ⓘ
- Nonstick vegetable cooking spray ⓘ
- 1 tablespoon butter ⓘ
Instructions
- Bring prunes and chicken broth to a boil in a saucepan.
- Remove from heat and let stand for 20 minutes.
- Saute chopped celery and onion in vegetable oil until tender.
- In a large bowl, toss bread cubes and poultry seasoning to mix.
- Add cooked celery, onion, prunes, and broth to the bread mixture.
- Toss lightly to blend, adding more broth if dressing is too dry.
- Trim excess fat from pork tenderloin.
- Cut lengthwise into the tenderloin to within 1/2 inch of each end, almost to the bottom, leaving the bottom connected.
- Open out the meat and pound the side of the pocket to about 1/4 inch thickness.
- Combine crushed garlic, fennel seeds, poultry seasoning, salt, and pepper, then rub inside the pocket.
- Spoon the stuffing into the opening of the tenderloin.
- Press gently to close the opening.
- Tie the tenderloin securely with heavy string at 1-inch intervals.
- Place the tenderloin on a roasting rack in a roasting pan.
- Insert a meat thermometer into the thickest part of the tenderloin.
- Preheat oven to 500°F, then immediately reduce temperature to 350°F.
- Cook for 20 minutes, then brush with melted butter and cook for an additional 10 to 15 minutes.
- Remove from oven, cover with foil, and let stand for 10 minutes before slicing into four servings.
Tips & Substitutions
For a richer flavor, consider substituting the chicken broth with homemade stock. If you prefer a sweeter stuffing, add chopped apples or raisins to the prunes. Make sure to tie the tenderloin securely to keep the stuffing intact while cooking. You can also use leftover stuffing in dishes like Souper Casserole for a delicious twist.
Serving Suggestions
Serve the prune-stuffed pork tenderloin with a side of roasted vegetables or garlic mashed potatoes for a hearty meal. A fresh green salad or steamed green beans also pairs beautifully. Consider a light red wine, such as Pinot Noir, to complement the flavors. This dish is perfect for a family dinner or special occasions.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, slice the pork and microwave it on medium power until warmed through, about 1-2 minutes per slice. Alternatively, reheat in the oven at 350°F for 10-15 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Prune-Stuffed Pork Tenderloin contains roughly 1340 calories, with 19g protein, 224g carbohydrates, and 44g fat. It is an excellent source of iron (68% of the Daily Value), vitamin A (49% of the Daily Value), and protein (39% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh prunes instead of dried?
While fresh prunes offer a different texture and flavor, they can be used in a pinch. However, you'll need to adjust the cooking time to ensure they soften properly. Dried prunes absorb the broth better, enhancing the overall stuffing experience.
What can I substitute for the multigrain bread?
You can easily swap the multigrain bread for whole wheat or sourdough bread, depending on your preference. Just ensure the bread is stale or lightly toasted to maintain the right texture when mixed with the stuffing ingredients.
How can I make this recipe gluten-free?
To make this dish gluten-free, substitute the multigrain bread with gluten-free bread or use gluten-free breadcrumbs. Ensure all other ingredients, including broth and seasonings, are gluten-free as well to maintain the integrity of the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).