Prune-Stuffed Pork Fillet

1 Reviews
100% would make this recipe again

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

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Ingredients

??? pork tenderloin ???
??? pitted prunes ???
??? beer ???
??? shallots, finely chopped ???
??? fresh sage, finely chopped ???
??? olive oil ???
??? demi-glace sauce ???
??? toothpicks ???
??? salt [optional] ???
??? 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 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

310

Fat

13 g

20 %

Saturated 2.6 g
+ Trans 0 g

13 %

Cholesterol

80 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

3 %

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, Vitamin K, Zinc
Good source of  :
Magnesium, Pantothenic Acid, Vitamin E
Source of  :
Copper, Folacin, Iron, Manganese
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
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • 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

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