Prune Stuffed Pork Tenderloin

By PatN

Perfect for company!

Ingredients

• 1 2 to 3 pound pork tenderloin
• 12 pitted prunes
• 3 Tbsp. butter
• 1/2 tsp. ground ginger
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1 1/2 c. plus 2 Tbsp. water
• 1 Tbsp. corn starch

Preparation

Step 1

Soar dried prunes in hot water until plump, about 10 to 15 min. Preheat oven to 325 degrees.
Using a sharp knife, slit tenderloin open lengthwise, so it looks like an envelope. Drain prunes and insert into tenderloin in a row.
Tie pork back together with kitchen string. Combine ginger, salt and pepper ahd rub all over the pork.

Melt butter in roasting pan on top of stove, then sear pork on all sides until nicely browned. Pour 1 1/2 c. water around pork in pan. Transfer pan to heated oven. Roast uncovered for 1 hour or until meat thermometer reads 160 degrees. Baste with pan juices every 20 min.

Transfer meat to cutting board, remove string, and carefully slice into rounds. Place slices on serving platter and tent aluminum foil until serving.

FOR GRAVEY; Strain pan juices and return to roasting pan. Bring to a light boil. Whisk together cornstarch and 2 tbsp. water until smooth; quickly stir into juices until gravy is smooth and thick.