Pork medallions with prunes

September 15, 2011  •  Category:


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


  1. 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.



14 Comments  •  Comments Feed

  1. Mary says:

    This looks wonderful. I have an old Swedish recipe that calls for stuffing a loin with prunes. Your sounds much more flavorful and I’ll wager this is delicious. I hope you have a great day. Blessings…Mary

  2. Belinda @zomppa says:

    Beautiful! Love the prunes – adds a perfect tartness to the pork.

  3. Sonia Rumzi says:

    Wonderful recipe. I love prunes. thanks.

  4. Rosa says:

    That meat is cooked tp perfection! Pork is so versatile and tastes just so good. A great dish.



  5. Miriam says:

    Looks great! Feels like an autumn dish already 😉

  6. MyLittleExpatKitchen says:

    Such a great combination, prunes and pork. I love that you’ve added molasses too. I haven’t done a dish like that in such a long time. Thanks Joumana!
    Your side is chickpeas with fried sage?

  7. Priya says:

    Wow thats fabulous..

  8. Tall Clover Farm says:

    Joumana, I love this simple recipe; especially because it’s so adaptable. I could see stuffing it with dried apricots and almonds, or apples and walnuts. Another gem of an offering — Thanks!

  9. Jamie says:

    I’ve never been a pork eater at all, but I discovered pork with prunes and prunes and bacon in France and absolutely love it! Either way, it is the only way I eat it. I love the sweetness you add with the molasses/honey/maple syrup. Gorgeous meal!

  10. Devaki says:

    This is one of my fave pork tenderloin recipes of your Joumana – Looking at it plated, peeking those gorgeous dates with that lovely honey glaze is too much for my diet to handle 🙂 The chickpeas on the side look delish too!

    chow! Devaki @ weavethousandlavors

  11. Nuts about food says:

    Pork and prunes are a heavenly combination. You can’t go wrong with its.

  12. domi says:

    J’adore toutes les recettes de salé, sucré comme celle ci…

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