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!
Equipment
- 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
Ingredients
- 2.2 lbs. 1kg pork tenderloin 2 tbsp. of salt
- ⅓ 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
- ⅔ cup 160ml vegetable or chicken stock
- 1 orange juiced
- 4 garlic cloves
For the sauce:
- 1 tsp. honey
- 2 tbsp. potato starch
Instructions
- 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
Notes
Estimated nutrition:
- 279 kcal
- 15g fat
- 9g carbs
- 27g protein