Anniversary Celebrations: Prune Stuffed Pork and Fennel Chutney

For this year's anniversary dinner I decided to use organic pork tenderloin that I got at a great price of $3.15. I also had some beets and fennel bulb that needed to be used.

The dish is inspired by my mom's pork recipe with my fennel chutney invention from a couple of years ago. Since both use prunes I thought it will be a perfect dinner.

#easyfoodcreations #healthyeating #fennelchutney

Preparation time: 10 min
Cooking and baking time: 1 hour
Serves: 3

Ingredients:
1 pork tenderloin
8-10 prunes for the stuffing
salt and pepper

Fennel Chutney
1 fennel bulb, chopped to small pieces
6 prunes, chopped into small pieces
0.5-1T brown sugar
2T fruity vinegar (usually I use fig infused vinegar but I also used apple cider vinegar in this recipe in the past)
40g butter
0.5c red wine (optional)



1. Place chopped fennel with butter on a medium heat (gas mark 3-3.5) for about 15 minutes.
2. Add sugar and vinegar to the chutney and lower the heat (gas mark 2.8). Cook for another 5 minutes.
3. Add prunes and lower the heat to gas mark 1.8. Cook for about 30 minutes before adding wine.
4. Cut the tenderloin horizontally making a pocket. Stuff it with prunes and then tie it with a thread so prunes do not fall out during cooking.
5. Season the meat right before searing it. Sear the meat briefly on each side on a very hot pan, then transfer to a baking dish. Place in the preheated oven (preheat to the max) and lower the temperature to 177c. Baking time is between 40 min to 1 hour depending on the size of the tenderloin.
6. Take the meat out of the oven and let it rest for 5-10 minutes. Cut rested meat into slices removing thread before serving.
7. I served it with sweet potatoes rosted with dried thyme, and blanched beet roots.
8. Enjoy!