Stuffed Pork Tenderloin

Culinary Tools:

  • Carving Knife
  • 3-quart Mixing Bowl
  • 8-inch Skillet with Cover


  • ¾ pound pork loin
  • 8 prunes, pitted and cut into 4 wedges
  • ½ (7-ounce) can chipotle peppers
  • 1 ½ garlic cloves, finely chopped
  • 1cup orange juice (freshly squeezed)
  • Salt and white pepper to taste


With the Carving Knife, make 2 (½” wide) cuts lengthwise through the meat; stuff each breach with prunes and chipotle peppers until completely filled.

In the 3-quart Mixing Bowl, add pork, garlic, orange juice, salt and white pepper; cover and marinate in the refrigerator until the following day.

Preheat the 8-inch Skillet at medium-high temperature for 3 minutes. Add pork loin and brown all sides for 10 minutes; turn frequently. Pour remaining mixture left in the bowl and the prunes you didn’t use. Add more chipotle if you prefer spicier. Cover with Redy-cook valve open. When it whistles (8 minutes), reduce temperature to low, close valve and cook for 30 more minutes. Remove meat and using the Carving Knife, cut into 1/2-inch slices. Return pieces of pork to the skillet and mix them with the remaining marinade sauce. Serve slices with the mashed sweet potatoes.