Roast Pork Tenderloin with Prunes and Bay Leaves

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“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.”
1-1 1/2 pound roast

Ingredients Nutrition

  • 8 bay leaves
  • 15 large pitted prunes
  • 1 12 lbs pork tenderloin
  • salt & freshly ground black pepper


  1. In a bowl, pour boiling water over the bay leaves and prunes; set aside for 15 minutes; preheat oven to 400°.
  2. 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.
  3. 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".
  4. 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.

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