Prune and Onion Stuffed Pork Tenderloin

 

What to make for dinner with friends? I decided on pork tenderloin and cobbled together ideas from a couple of recipes to create a dish that went over well. A little bit of sweetness complements pork beautifully, and often, it's applesauce that provides the sweetness. I thought prunes would be a good option and upon searching on line, discovered that I wasn't the only one to think so. 

The stuffing can be made a day or so ahead, and the loin stuffed and browned early in the day. Then 20-30 minutes (depending upon how cold the meat is) in the oven, and it's ready to serve. 

Prune and Onion Stuffed Pork Tenderloin

1 pork tenderloin, silverskin removed

6-8 large prunes, cut into 8 pieces each (or rough chopped)

1/2 cup white wine

2 Tablespoons olive oil, divided

1 large onion, thinly sliced

2 shallots, thinly sliced

2 cloves garlic, minced

8 fresh sage leaves, finely chopped

salt and pepper to taste

Soak prunes in white wine for an hour or two. 

Heat 1 Tablespoon oil in a skillet and saute the onions and shallots until very soft and almost caramelized. Add the garlic and sage leaves and saute 1-2 minutes longer. Add the prunes and wine and stir to combine. Let cool. 

Cut the pork tenderloin almost in half, lengthwise, and open to lay almost flat. 

Spoon the cooled prune onion mixture along the fold in the pork tenderloin. Fold the tenderloin and tie with kitchen string. It will be messy. Season the outside with salt and pepper. The stuffing may not all fit, but reserve any bits that fall out to make a sauce. 

Heat the second Tablespoon of oil in an oven proof skillet and brown the tenderloin on all sides. Roast, uncovered, in a pre-heated 425 F oven for 20-30 minutes (internal temperature 145 F). Removed from oven, tent with foil, and let rest for 10 minutes before slicing. 

Add the leftover stuffing to the pan juices and heat thoroughly, then puree, if desired. Add a little white wine to thin, if needed. Season to taste.