Stuffed Pork Tenderloin


  • 2.2 lbs. (1kg) pork tenderloin
  • 2 tbsp. of salt 
  • ⅓ cup (40g) dried apricots and prunes 
  • 1 tsp. dried thyme 
  • 1 tsp. dried oregano
  • 1 tsp. paprika 
  • 1 tsp. ground black pepper 
  • 1 tsp. salt 
  • ½ tsp. ground turmeric 
  • 2 tbsp. olive oil 
  • ⅔ cup (160ml) vegetable or chicken stock 
  • 1 orange, juiced 
  • 4 cloves garlic

For the sauce:

  • 1 tsp. honey 
  • 2 tbsp. potato starch 


Wash the pork and place it in a container. Add 2 tablespoons of salt, and cover with cold water, stir until the salt dissolves. Cover the dish and place it in the fridge overnight.

Preheat the oven to 360°F (180°C). Remove the meat from the brine, dry it and use a narrow, sharp knife to punch through the centre of the meat to create a tunnel. Stuff the pork with the apricots and prunes, pushing the fruits in through the slit made with the knife.

Season the pork with the spices and herbs (thyme, oregano, paprika, pepper, salt and turmeric), and rub with the olive oil. Place in a hot frying pan and fry on each side for a few minutes. 

Place the prepared pork into an ovenproof dish and pour in the orange juice and stock. Add in the garlic and cover tightly with kitchen foil. Place in the oven and cook for 1 hour. 

Remove the pork from the oven and take off the kitchen foil. Let the pork rest for 10 minutes. 

In the meantime, remove the garlic from the leftover stock, transfer the stock into a small saucepan and bring to the boil. Add the honey and potato starch, simmer gently, stirring often, for 5 minutes until the sauce has thickened. Season with salt and pepper and serve the sauce along with the pork.

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