Fruit-Stuffed Pork Tenderloin

This recipe features juicy pork tenderloin stuffed to the seams with prunes, apples, and dried cranberries.

Serves: 8Hands-on: 1 hourTotal: 15 hoursDifficulty: Medium

Serves: 8


  • 8½ cups water, divided
  • 8 Tbsp. kosher salt
  • 8 Tbsp. brown sugar
  • 1 Tbsp. whole cloves
  • 2 cinnamon sticks, crumbled
  • 1 boneless pork tenderloin (4 lbs.), trimmed
  • 8 dried apricots
  • ½ cup dried cherries
  • 1 large apple, peeled, cored, and chopped
  • ½ tsp. ground ginger
  • ¼ tsp. ground allspice
  • ½ tsp. salt
  • ¼ tsp. white pepper
  • 2 cups white wine
  • 1 Tbsp. cornstarch
  • 1 Tbsp. water


  • To make your brine, bring 8 cups of the water, kosher salt, brown sugar, cloves, and crumbled cinnamon sticks to a boil. Reduce heat to a steady simmer and cook for 15 minutes. Remove from heat and cool completely.
  • Using a sharp knife, slit the tenderloin open length-wise and parallel to the counter, so that it looks like an envelope (don’t cut all of the way through the loin). Submerge the tenderloin completely in the brine, cover, and refrigerate for at least 12 hours.
  • Preheat oven to 325°F. Place the apricots and the dried cherries in a bowl and cover with hot water; plump for 20 minutes. Drain and toss with chopped apple. In a small bowl, whisk together ground ginger, allspice, salt, and white pepper.
  • Remove the tenderloin from the brine and pat dry. Spoon the fruit mixture evenly into the slit of the pork loin. Tie the tenderloin with kitchen string to secure the stuffing inside. Season all sides of the tenderloin with the spice mixture.
  • Place the stuffed pork loin on a rack in a roasting pan, then pour the white wine and ½ cup of water in the bottom of the pan. Place in the oven and cook for 45 minutes, or until a meat thermometer registers 145°F, basting with the pan juices every 20 minutes.
  • Remove the pan from the oven; increase the heat to 500°F. Transfer the pork to a cutting board, strain the pan juices into a heat-resistant measuring cup, then place the tenderloin back in the pan. Return it to the top rack of the oven and broil the pork loin, 1–2 minutes per side, flipping once (watch it carefully to prevent over-browning). Remove the pork loin from the oven, return it to the cutting board, and tent it over with aluminum foil for 10 minutes.
  • In a small bowl, whisk cornstarch with 1 tablespoon of water to make a slurry. Skim away the fat from the pan juices, then transfer the liquid to a saucepan. Heat the pan on the stove, bringing it to a steady simmer and cooking until the liquid is reduced to 1½ cups; slowly whisk in the slurry to thicken the sauce.
  • To serve, remove string from the tenderloin and cut into 1" slices. Spoon some of the sauce onto the platter and top with the tenderloin slices. Serve additional gravy on the side.