The German restaurant where I worked in Dallas had a chef, Adam, who used to poke his pork tenderloins with a long steel knife sharpener and stuff them with pesto.
I remembered his technique, but unfortunately, did not have his tool; I used a sharp knife to slit a hole in the meat and did it from both ends and shoved as many prunes as I could in there.
The pork is coated with lots of spices, doused in a little white wine and a touch of apple molasses (or honey or maple syrup). It cooks quickly so the key is not to overcook it.
INGREDIENTS: 4 servings
- 1 pork tenderloin, about 1 1/2 pounds
- 1 1/2 cups of pitted prunes
- Spices: 1 1/2 tsp. of salt, 1 tsp. of mashed garlic, 1 tsp. of paprika, 1 tsp. of thyme or oregano, 1.4 tsp. of white pepper
- 1 tbsp. of grape or apple molasses or honey or maple syrup
- 1/2 cup of white wine
- Oil, as needed
- 2 tbsp. of flour
- After stuffing the tenderloin with prunes, sprinkle all the spices on it and dab a little flour. Heat a few tablespoons of oil in a skillet and sear the roast for 10 minutes on all sides at medium-high heat. Pour the wine and coat the pork with some honey or molasses or maple syrup. Finish cooking it in a 350F oven for no more than 12 minutes. Cool a bit and serve.
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