Recipe by sugarpea
A fabulous way to prepare a pork tenderloin, assuming it doesn't get overcooked. I'm particularly fond of pork and bay leaves, and the stuffing of sweet prunes is a delicious addition. From Rozanne Gold, a favorite cookbook author. Cook time includes soaking time.
Top Review by evelyn/athens
Simply excellent. The pork was perfectly cooked and succulent and I loved the tart/sweet of the prunes with the rich meat. Will definitely make this again. Served with a buttermilk mash and roasted broccoli.
Directions See How It's Made
- In a bowl, pour boiling water over the bay leaves and prunes; set aside for 15 minutes; preheat oven to 400°.
- Cut a 1" slit along the length of the roast, leaving 1" uncut on each end; drain bay leaves and prunes and pat dry with paper towels.
- Place prunes tightly in bottom of slit; crumble 1 of the bay leaves and sprinkle it over the prunes; roll the roast and tie it tightly with string every 1".
- Season with salt and pepper; place the remaining bay leaves under the string; coat roasting pan with cooking spray, roast to desired doneness or 30-35 minutes; rest the roast 5-10 minutes before slicing, removing bay leaves.