Prune-Stuffed Pork Fillet

1 Reviews
100% would make this recipe again

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

Soaking : 15 min Preparation : 10 min Cooking : 20 min
310 calories/serving
  • Can be done in advance
  • Easy
  • Lactose Free
  • Nuts & Peanuts Free
  • Diabetes-friendly


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
2 tbsp olive oil 30 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.


  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 (230g)


% Daily Value




13 g

20 %

Saturated 2.6 g
+ Trans 0 g

13 %


80 mg


110 mg

5 %


10 g

3 %


2 g

6 %


4 g

Net Carbs

8 g


34 g

Vitamin A

3 %

Vitamin C

4 %


3 %


14 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ½ servings


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  :


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

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Members' Reviews

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

This recipe is in the following categories

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