Smoked Pork Tenderloin Stuffed with Prunes
recipe

This delicious smoked pork tenderloin stuffed with prunes is the perfect centerpiece for any festive table. The combination of smoking and the filling makes it juicy and flavorful.
Preparation Time: 2 hours (includes marinating and cooking)
Serving Size: 6-8 people

Ingredients:

- 1½-2 kg pork tenderloin
- 1 dl dried prunes
- 2-3 tsp salt
- 1-2 tsp cracked black pepper
Roasted Turnips:
- 500 g turnips
- 1 tbsp honey
- A splash of oil or a knob of butter
To Serve:
- Creamy potatoes

Instructions:

1. Place the prunes in a bowl and pour some mulled wine over them. Let the prunes soak for about 30-60 minutes.
2. Cut deep slashes into the underside of the pork with a sharp knife and stuff the slashes with prunes. Make additional cuts in a crisscross pattern across the meat.
3. Turn the roast over and make shallow cuts on the fat unevenly.
4. Tie the roast with string to give it a rounded shape. Season the meat generously with salt and black pepper.
5. Let the meat sit at room temperature for about an hour to absorb the seasoning.
6. Place the pork tenderloin in a warm smoker and smoke for 30 minutes to an hour, depending on your desired level of smokiness.
7. Transfer the smoked pork to a baking dish and finish cooking in the oven at 175°C (350°F) until the internal temperature reaches 85°C (185°F).
8. Peel the turnips and cut them if needed. Mix the turnips in the baking dish, adding a knob of butter or a splash of oil and honey.
9. Roast the turnips in the oven at 175°C (350°F) for about an hour, until they are beautifully colored.
10. Remove the meat from the oven and let it rest for about 15 minutes before slicing.
11. Remove the string and slice the meat into about 1 cm thick pieces. Serve with creamy potatoes and roasted turnips.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 35 g
- Carbohydrates: 25 g
- Fat: 25 g
- Fiber: 3 g

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