Prune-Stuffed Pork Fillet

63 Reviews
95% would make this recipe again

A simple and tasty recipe that looks like a restaurant dish.

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Soaking : 15 min Preparation : 10 min Cooking : 20 min
300 calories/serving

Ingredients

1 pork tenderloin 300 g
6 pitted prunes 3 1/2 tbsp
1/3 cup beer 85 mL
1 shallots, finely chopped 40 g
4 leaves fresh sage, finely chopped 1 g
1 tbsp butter, unsalted 14 g
1 tbsp olive oil 15 mL
1/4 cup demi-glace sauce 65 g
6 toothpicks
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. In a small bowl, macerate the prunes in the beer for 15-30 min. Drain them, reserve the liquid, and set aside.
  2. Preheat the oven to 160 °C / 325 °F.
  3. Slit the fillets in half lengthwise in order to form a pocket, then salt and pepper the inside. Place 6 prunes side-by-side in each fillet. Close the pocket using tooth-picks (3 per fillet).
  4. Heat the oil and butter in a pan to a fairly high temperature. Brown the fillet(s) on each side, 6-8 min total, then transfer them into an ovenproof dish. Sprinkle with 1-2 tablespoons of the macerating beer, and bake for about 13 min.
  5. Meanwhile, add the shallot to the pan, then sauté 3 min with stirring. Add the remaining macerating beer and deglaze until the liquid is reduced to a half (2-3 min). Add the sage and the demi-glace, then cook over medium heat for about 5 min.
  6. Take the dish out of the oven and remove the tooth-picks. Transfer the fillets with all the meat juice to the stovetop pan. Cook for 1-2 more min. Add salt and pepper to taste. Slice the fillets then place them on the warmed serving plates. Cover the slices with the cooking juices and serve.

Nutrition Facts Table

per 1 serving (230 g)

Amount

% Daily Value

Calories

300

Fat

12 g

19 %

Saturated 4.5 g
+ Trans 0.2 g

24 %

Cholesterol

90 mg

Sodium

70 mg

3 %

Carbohydrate

10 g

3 %

Fibre

2 g

6 %

Sugars

4 g

Net Carbs

8 g

Protein

34 g

Vitamin A

7 %

Vitamin C

4 %

Calcium

3 %

Iron

14 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Good source of  :
Magnesium, Pantothenic Acid, Vitamin K
Source of  :
Copper, Folacin, Iron, Manganese, Vitamin A, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Meat and Alternatives 4
Fats 2
More info
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Reviews

63 Reviews (61 with rating only) 95% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pork | Main courses/Entrées | Diabetes-friendly | Low Sodium | Bake

Top Reviews

View All Reviews
november 19, 2009 | I would make this recipe again

Excellent, lots of flavor. Add more prune juice to increase the sweetness and sauce.

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

Absolutely delish! Beer often gives me issues, whether I drink it or eat it and so I used Marsala wine instead. I didn't have demi-glace and so I used beef broth. It turned out great!!

Useful 0

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