Stuffed Pork Tenderloin Recipe Cover

Stuffed Pork Tenderloin with Apricots, Prunes and a Honey Sauce

This stuffed pork tenderloin with apricots, prunes and a honey sauce is a simple and delicious recipe for the Christmas holiday season.

It adds a perfect blend of sweet and savoury to your holiday table. Topped off with a delicious sauce, it’s an easy yet impressive dish that’s sure to become a seasonal favourite.

Stuffed Pork Tenderloin Recipe Cover
Stuffed Pork Tenderloin Recipe Cover

But before we dive in, here are a few ingredient swaps you can make based on personal preferences.

  • Prunes Substitutes:
    • Dried figs
    • Dates
    • Raisins
    • Dried cherries
  • Apricots Substitutes:
    • Dried peaches
    • Dried apples
    • Dried cranberries
    • Dried mangoes
  • Spice Substitutes:
    • Rosemary
    • Sage
    • Marjoram
    • Herbes de Provence
  • Potato Starch Substitutes:
    • Cornstarch
    • Arrowroot powder
    • Tapioca starch
    • All-purpose flour (for a different consistency)

Keep in mind that substitutions may affect the final taste and texture of the recipe.

If you have another suggestion or need help to substitute any other ingredient, please post in the comments section.

Stuffed Pork Tenderloin Christmas Recipe

Stuffed Pork Tenderloin

Create a merry masterpiece: brine pork in a saltwater dance overnight. Stuff it full of apricots and prunes, then spice it up with thyme, oregano, paprika, pepper, salt, and turmeric for a flavorful fiesta. Sear in a sizzling pan, then tuck it snugly in the oven with orange juice, stock, and garlic—let it mingle and bake for an hour, releasing tantalizing aromas. After its hot oven tango, let the pork cool for a breather. Meanwhile, conjure magic in a saucepan: transform the leftover stock into a luscious potion with honey and potato starch. Pour this elixir over the pork and savor the festive feast!
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine European, Mediterranean
Servings 8 people
Calories 279 kcal


  • 1 Dish with cover to soak pork tenderloin overnight in fridge
  • 1 Frying pan to sear pork
  • 1 Ovenproof dish to bake the pork tenderloin
  • 1 Saucepan to make the sauce


  • 2.2 lbs. 1kg pork tenderloin 2 tbsp. of salt
  • cup 40g dried apricots and prunes
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. paprika
  • 1 tsp. ground black pepper
  • 1 tsp. salt
  • ½ tsp. ground turmeric
  • 2 tbsp. olive oil
  • cup 160ml vegetable or chicken stock
  • 1 orange juiced
  • 4 garlic cloves

For the sauce:

  • 1 tsp. honey
  • 2 tbsp. potato starch


  • Wash the pork and place it in a container. Add 2 tablespoons of salt, and cover with cold water, stir until the salt dissolves. Cover the dish and place it in the fridge overnight.
    2.2 lbs. 1kg pork tenderloin 2 tbsp. of salt
  • Preheat the oven to 360°F (180°C). Remove the meat from the brine, dry it and use a narrow, sharp knife to punch through the center of the meat to create a tunnel. Stuff the pork with the apricots and prunes, pushing the fruits in through the slit made with the knife.
    1/3 cup 40g dried apricots and prunes
  • Season the pork with the spices and herbs (thyme, oregano, paprika, pepper, salt and turmeric), and rub with the olive oil. Place in a hot frying pan and fry on each side for a few minutes.
    1 tsp. dried thyme, 1 tsp. dried oregano, 1 tsp. paprika, 1 tsp. ground black pepper, 1 tsp. salt, 1/2 tsp. ground turmeric, 2 tbsp. olive oil
  • Place the prepared pork into an ovenproof dish and pour in the orange juice and stock. Add in the garlic and cover tightly with kitchen foil. Place in the oven and cook for 1 hour.
    2/3 cup 160ml vegetable or chicken stock, 1 orange, 4 garlic cloves
  • Remove the pork from the oven and take off the kitchen foil. Let the pork rest for 10 minutes.
  • In the meantime, remove the garlic from the leftover stock, transfer the stock into a small saucepan and bring to the boil. Add the honey and potato starch, simmer gently, stirring often, for 5 minutes until the sauce has thickened. Season with salt and pepper and serve the sauce along with the pork.
    1 tsp. honey, 2 tbsp. potato starch


Estimated nutrition:
  • 279 kcal
  • 15g fat
  • 9g carbs
  • 27g protein
Keyword christmas recipe, dried apricots, dried prunes, garlic, oregano, stuffed pork tenderloin, thyme

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