Prune-stuffed pork tenderloin

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When dark nights and the cold & wet outside is creeping up on you, this meal will keep make you warm inside out. It looks fancy and tastes yummy but is actually not that complicated to cook.

This is what you need:

  • 1 pork tenderloin
  • 200 ml cooking cream
  • 8-10 prunes (depending on how large the tenderloin is)
  • 1 large yellow onion
  • A handful of mushrooms (we used frozen chanterelles from this year’s harvest)
  • 2 tbs balsamic vinegar
  • 1 tbs mushroom soy sauce
  • salt & pepper
  • fresh parsley
  • a squirt of port wine (I have used lingonberry vinegar instead and I guess you could skip it if you want).

Sear the tenderloin on both sides in some butter in a frying pan. Then, take it out and put it in a glass or ceramic oven ware. Fry the mushrooms and onions in the butter+juices from the tenderloin, add the cream, balsamic vinegar, soy sauce, salt and pepper to make a sauce. Let simmer on low heat for a few minutes. Make cuts in the tenderloin, approximately 3 cm apart, and stuff prunes into it. Pour the mushroom sauce over the tenderloin and roast in the oven at 200°C for 25 minutes (this might vary depending on the size, so make a cut to check that the meat is cooked through). Garnish with chopped parsely once it’s taken out of the oven.

Serve with some fresh mashed potatoes and red wine :)

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