Lomo De Cerdo Relleno De Ciruelas (stuffed Pork Tenderloin With Prunes)
Lomo de Cerdo Relleno de Ciruelas, or Stuffed Pork Tenderloin with Prunes, is a traditional dish from Aragonese cuisine that combines the savory flavors of pork with the sweetness of prunes. This dish is perfect for a special occasion or a festive meal with family and friends.
Ingredients
- 1 pork tenderloin (about 1.5 lbs)
- 12 pitted prunes
- 4 slices of bacon
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1/2 cup of white wine
- 1/2 cup of chicken broth
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Make a lengthwise cut down the center of the pork tenderloin, creating a pocket for the stuffing.
- Stuff the pork tenderloin with the prunes and wrap the bacon slices around the outside, securing with toothpicks if necessary.
- Heat some olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed pork tenderloin on all sides until browned.
- Remove the pork from the skillet and set aside. In the same skillet, sauté the onion and garlic until softened.
- Deglaze the skillet with the white wine, scraping up any browned bits from the bottom.
- Add the chicken broth and return the pork to the skillet.
- Transfer the skillet to the preheated oven and roast for about 45-50 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Let the pork rest for 10 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Ovenproof skillet Toothpicks
Tools
Knife Cutting board Oven mitts
Serving suggestions
Serve the stuffed pork tenderloin with a side of roasted vegetables and a glass of Spanish red wine for a complete meal.
Tips & tricks
Make sure to properly secure the bacon around the pork to prevent it from unraveling during cooking.
Cost
$20