Pork Tenderloin Stuffed with Prunes

  • Prep Time
    10 mins
  • Cook Time
    60-70 mins
  • Serving
  • Ready In
    80 mins

Pork Tenderloin Stuffed with Prunes

Before anyone judges me and this recipe because of prunes because it’s not being Keto, I suggest you think about the whole recipe. Prunes alone are really not keto. High in carbs, and full of sugar. Four grains of prunes contain 23 g of net carbohydrates, and one rod of stuffed meat contains 10-12 pieces of prunes, so total 69 g carbs. But, since we don’t eat prunes alone, the nutrient values of all the other ingredients will add up, and in the end the carb values of prunes will be negligible. If a person eats 1/4 of the whole meat for a meal, you still have to count on only 17 g of carbs, and at the very end let’s subtract the fiber content of the whole food to get the absolute net carb value. Don’t forget, if more fiber you eat with your food,  you should count on with less carbs. Plus, prunes are a great match for roasts, so it’s a sin to miss out on this on festive occasions.

The lot of fiber will be provided by the side dish.  Although previously our favorite was mashed potatoes, we took it off our menu and tried to eat as many vegetables or salads as possible for the meats.  Now we ate this Pork Tenderloin Stuffed with Prunes with steamed broccoli, cauliflower, green beans, a little carrot and bell pepper.  Of course, you are free to choose the side dish alongside the stuffed meat.

The My Low-carb, Keto Cranberry Sauce is the best addition to this Pork Tenderloin Stuffed with Prunes. You can make this sour and sweet sauce yourself according to my recipe, which can be found here: My Low-carb, Keto Cranberry Sauce


Pork Tenderloin Stuffed with Prunes


  • Daily Value*
  • Calories: 501
    25 %
  • Fat: 28.5 g
    17 %
  • Total carbs: 19.7 g
    30 %
  • Sugar: 11.3 g
    28 %
  • Fiber: 2.3 g
    9 %
  • Net carbs: 17.5 g
    43.7 %
  • Protein: 40.7 g
    54 %
  • Potassium: 899 mg
    25.7 %
  • Sodium: 449 mg
    19.5 %



    Insert a pointed and sharp knife into your pork on the thicker side.


    Pierce the knife through the meat.


    Cut the prunes in half and fill the meat one by one in the middle where you pierced with the knife.


    Oil the meat on each side, then sprinkle with the spices and rotate to stick the spices everywhere.


    Stitch both ends with a toothpick. If you let it marinate in the spicy oil for a while, it will be tastier.


    Spread the bacon slices tightly next to each other on a cutting board.


    Put the meat in the middle of the bacon slices.


    Wrap the meat in the bacon slices and turn it over on a baking sheet lined with parchment paper. Preheat the oven to 380-400 F / 190-200 C.


    Cover the meat with aluminum foil and place in the oven. Leave it covered for the first 40 minutes, then peel off the foil. For the first 40 minutes, the meat will cook in the steam, after which it will bake. Leave in the oven for another 20-30 minutes.


    When the bacon blushes nicely, it’s done.


    Oldly slice the meat after 10 minutes of rest. Enough for four people. Serve with Steamed Vegetables and Low-carb Keto Cranberry Sauce.

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