Prune Stuffed Pork Fillets

Pork Fillet Stuffed with Prunes

• 1 whole pork fillet


• 6 ounces small pitted prunes (about 15)


• 1 clove garlic, minced


• Salt and pepper


• 1 teaspoon  lemon juice


• 1/4 cup loosely packed fresh thyme leaves


• 1/2  cup low-sodium chicken broth

• Preheat oven to 425°F.


• Use a long, thin, sharp knife to pierce a hole in center of both ends of Pork Fillet.


• Working from both ends, use handle of a large wooden spoon to force a cavity all the way through center of pork fillet. Remove spoon and push handle through several more times, widening the cavity.


• Working with a few prunes, push them into the cavity with your fingers and spoon handle. Work from both ends until cavity in pork fillet  is stuffed from end to end.


• Place garlic, 1/2 tsp. salt, lemon juice and thyme on a cutting board.


• Mince into a paste.


• Rub paste all over stuffed pork fillet , place in a roasting pan and pour 1/2 cup water around.


• Roast for 15 minutes.


• Reduce oven temperature to 325°F. Continue to roast, adding water to pan if necessary to prevent scorching, until a meat thermometer inserted in center of meat reads 145° F, 20 to 30 minutes.


• Remove to a cutting board and cover loosely with foil.


• Take  juices in roasting pan and place pan across 2 burners on the stove over medium heat.


• Pour in broth and bring to a boil, scraping up any browned bits on bottom of pan.


• Boil until reduced by about half and slightly thickened, 5 to 10 minutes.


• Season with salt and pepper.


• Slice Pork Fillet and serve with pan juices.