Pork with prunes
6 servings
20 minutes
How to make pork juicy, aromatic, beautiful and melt-in-your-mouth? You will find the answer in our recipe. First, stuff the pork tenderloin with prunes, salt and pepper, then quickly fry it in a frying pan until a golden crust forms on the surface, sealing all the juices inside the meat. Finally, bake it all in the oven in foil, not forgetting to add aromatic herbs.
1
Cut the pork sausage lengthwise, but not in half, creating a pocket. Then, carefully deepen it with a knife on both sides to make the pocket wider.
2
Fill this pocket with salt, pepper, stuff it with prunes, and tie it with a thread.
- Salt: to taste
- Ground black pepper: to taste
- Prunes: 200 g
3
Heat oil in a pan, season the pork with salt and pepper, and fry on all sides until crispy. In the same pan, fry the coarsely chopped vegetables until golden.
- Vegetable oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
- Pork tenderloin: 1.5 kg
- Celery: 1 stem
- Carrot: 1 piece
- Onion: 1 head
4
Place the pork on a baking sheet, add vegetables and rosemary, and send it to the oven preheated to 180 degrees for 20 minutes.
- Pork tenderloin: 1.5 kg
- Celery: 1 stem
- Carrot: 1 piece
- Onion: 1 head
- Rosemary: 2 stems
5
After this period, take the meat, wrap it in foil, let it rest for a few minutes, and serve. For example, with mashed potatoes.
