Baked pork tenderloin with tomatoes and prunes

4 servings

180 minutes

Baked pork tenderloin with tomatoes and prunes is a harmony of flavors and textures that combines the tenderness of meat, the sweet juiciness of prunes, and the light acidity of tomatoes. This recipe, inspired by European cuisine, blends classic marinating techniques with baking in a bag to preserve the richness of aromas. Soy sauce and mustard add spiciness, highlighting the natural flavor of pork. This cooking method makes the meat extraordinarily tender, while the combination of fruity and spicy notes creates an exquisite balance. The dish is perfect for a cozy family dinner or a festive table setting, impressing guests with its elegance and simplicity in preparation.

Energy value per serving

• Calories: 280.8
• Proteins: 30g
• Fats: 10.9g
• Carbohydrates: 16.5g

Ingredients

• Tomatoes: 2 pc
• Pork tenderloin: 600 g
• Pitted prunes: 100 g
• Soy sauce: to taste
• Mustard: to taste
• Salt: pinch

Cooking steps

1. Mix soy sauce with mustard.

   Required ingredients:

   • Soy sauce:  to taste
   • Mustard:  to taste

2. Wash the cut, make incisions.

   Required ingredients:

   • Pork tenderloin: 600 g

3. Generously pour the sauce over the cut, leave it in the refrigerator to marinate for 1 hour.

   Required ingredients:

   • Soy sauce:  to taste

4. Wash the tomatoes, cut them into circles. If the tomatoes are large, they can be cut in half.

   Required ingredients:

   • Tomatoes: 2 pieces

5. Wash the prunes, cut them not all the way through into two parts, and spread them out like a 'butterfly'.

   Required ingredients:

   • Pitted prunes: 100 g

6. Insert a slice of tomato and prunes into the cuts.

   Required ingredients:

   • Tomatoes: 2 pieces
   • Pitted prunes: 100 g

7. Sprinkle with salt and pepper to taste.

   Required ingredients:

   • Salt:  pinch

8. Carefully place the cut into the baking bag. Seal the bag tightly.

9. Place in a preheated oven at 180 degrees for 1.5 hours.