Pork Tenderloin Rolls with Bacon and Prunes
If you’re looking for an elegant yet easy-to-make main course, these Pork Tenderloin Rolls with Bacon and Prunes are an excellent choice. Tender slices of pork are filled with naturally sweet prunes, wrapped in smoky bacon, and baked until juicy and golden. The combination of savory pork, crispy bacon, and sweet prunes creates a delicious balance of flavors that is perfect for family dinners, holiday meals, or special occasions.
The bacon helps keep the pork moist while adding a rich, smoky taste, and the prunes provide a subtle sweetness that complements the meat beautifully. Serve these rolls with mashed potatoes, roasted vegetables, or a fresh green salad for a complete and satisfying meal.
Ingredients
- 1 pork tenderloin (about 700–800 g)
- 10–12 slices of bacon
- 10–12 pitted prunes
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard (optional)
- Fresh parsley for garnish
Instructions
Step 1: Prepare the Pork
Trim any excess fat or silver skin from the pork tenderloin. Slice it into medallions about 1 inch thick.
Place each slice between two sheets of plastic wrap and gently flatten with a meat mallet until about 1/4 inch thick.
Season both sides with salt, black pepper, paprika, and thyme.
Step 2: Add the Filling
Place one pitted prune in the center of each flattened pork slice. If desired, spread a small amount of Dijon mustard over the pork before adding the prune for extra flavor.
Roll the pork tightly around the prune to create a compact roll.
Step 3: Wrap with Bacon
Wrap one slice of bacon around each pork roll, overlapping the ends slightly. Secure with a toothpick if needed to prevent the bacon from unraveling during cooking.
Brush the outside lightly with olive oil and sprinkle with minced garlic.
Step 4: Bake the Rolls
Preheat your oven to 190°C (375°F).
Arrange the bacon-wrapped rolls seam-side down in a lightly greased baking dish, leaving a little space between each roll.
Bake for 30–35 minutes, or until the pork is cooked through and the bacon is golden.
For extra crispy bacon, switch the oven to the broil (grill) setting for the last 2–3 minutes, keeping a close eye on the rolls to avoid burning.
Step 5: Rest and Serve
Remove the rolls from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the meat tender and flavorful.
Garnish with freshly chopped parsley and serve warm.
Serving Suggestions
- Creamy mashed potatoes
- Buttered rice or wild rice pilaf
- Roasted carrots and green beans
- Steamed asparagus
- Mixed green salad with a light vinaigrette
Tips for Success
- Use thin-cut bacon so it crisps up nicely during baking.
- Soak very dry prunes in warm water for 10 minutes before using to make them softer and juicier.
- Avoid overcooking the pork tenderloin, as it is naturally lean and can become dry.
- Leftover rolls can be refrigerated for up to 3 days and reheated gently in the oven.
These Pork Tenderloin Rolls with Bacon and Prunes offer a wonderful combination of tender meat, smoky bacon, and sweet fruit, creating a restaurant-quality dish that is surprisingly simple to prepare at home. Perfect for impressing guests or enjoying a comforting family meal, this recipe is sure to become a favorite.