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Pork tenderloin stuffed with prunes and abricots

4/8 people
15m · 30m

Pork tenderloin stuffed with prunes and abricots in a sauce of cognac and orange juice. An incredible dish for your guests!


2 pieces of pork tenderloin
10 pieces of prunes
10 pieces of dry abricots
4 tablespoons of olive oil
½ cup of orange juice
¼ cup of lemon juice
¼ cup of cognac
salt – pepper
1-2 teaspoons of corn flour

Split the pieces of pork tenderloin lengthwise, without be divided. Open and hit to make wider. Sprinkle with salt and pepper both pieces and place prunes in order along for the first one and dry abricots in the same way for the second one. Raise the ends of pork and roll. Fasten the rolls with toothpicks. Heat olive oil in a saucepan and saute both meat rolls from all sides. Pour the cognac, lemon juice, orange juice and boil for about half an hour in low heating until soften the meat. When it's ready, take out the toothpicks and cut the meat rolls in slices. If the sauce is not very thick, add 1-2 teaspoons of corn flour (dissolved in some water or broth) and boil for 1 more minute.


Serve with roast or mashed potatoes or even with rice.


It's fantastic!! A lovely and most useful website. I am going to use it a lot. Filakiam dear Katerina. Hope to see you in Hellas Dolores

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