Prune-Stuffed Pork Fillet

Prune-Stuffed Pork Fillet

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

2 servings
Soaking 15 min
Preparation 10 min

Cooking 20 min

300 calories per serving 


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 mL
6 toothpicks    
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

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


  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

Nutrition Facts

per 1 serving (230g)


% DV*

* DV = Daily Value




12 g

19 %

Saturated 4.5 g
+ Trans 0.2 g

24 %


90 mg


70 mg

3 %


10 g

3 %


2 g

6 %


4 g


34 g

Vitamin A

6 %

Vitamin C

4 %


2 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


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

More info

This recipe is in the following categories: Pork | Main courses/Entrées | Diabetes-friendly | Low Sodium | Bake

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