Pork tenderloin stuffed with prunes and walnuts | Tender oven-baked
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O friptură festivă rafinată din bucătăria românească: mușchiuleț suculent de porc umplut cu prune uscate dulci-acrișoare și miez crocant de nucă, rumenit la cuptor în sos aromat de vin alb cu usturoi și cimbru.
Preparation method
Preparing the meat and stuffing
Trim the silvery skin from the pork tenderloin and pat it thoroughly dry with a paper towel. Butterfly the tenderloin by slicing it lengthwise without cutting all the way through, opening it like a book to create a flat surface.
Season the inside of the meat with salt and ground black pepper. Finely chop the prunes and roughly chop the walnuts to retain a crunchy texture. In a bowl, combine the prunes, walnuts, 2 finely minced garlic cloves, and half of the dried thyme.
Stuffing and searing the tenderloin
Spread the prune and walnut mixture evenly along the butterflied tenderloin, leaving a border of about 1 cm around the edges. Roll the meat up tightly and tie it at intervals with kitchen twine or secure it with toothpicks to keep the filling inside.
Chef's tip
For an even richer flavor, you can soak the prunes beforehand in a little warm white wine for 15 minutes before chopping them.
Do not bake the tenderloin for more than 30 minutes: being a tender and delicate cut, moderate baking guarantees a juicy texture that won't dry out.
27 min
Under an hour
