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.

Lomo De Cerdo Relleno De Ciruelas (stuffed Pork Tenderloin With Prunes)

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

  1. Preheat the oven to 375°F (190°C).
  2. Make a lengthwise cut down the center of the pork tenderloin, creating a pocket for the stuffing.
  3. Stuff the pork tenderloin with the prunes and wrap the bacon slices around the outside, securing with toothpicks if necessary.
  4. Heat some olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed pork tenderloin on all sides until browned.
  5. Remove the pork from the skillet and set aside. In the same skillet, sauté the onion and garlic until softened.
  6. Deglaze the skillet with the white wine, scraping up any browned bits from the bottom.
  7. Add the chicken broth and return the pork to the skillet.
  8. 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).
  9. 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