Prunes and pork are a great combination. This recipe is a bacon-wrapped pork loin that is stuffed with prunes, and the cooking makes a nice sauce.

  • General preparation time: 30 minutes
  • Cooking time - sauce base: 45 minutes (before cooking the meat)
  • Cooking time - meat: 45 minutes
  • Makes 5 servings.


  • For the sauce:
  • 150 gram (1/3 lb) pitted prunes
  • 250 ml (1 cup) dry white wine
  • 125 ml  (1/2 cup) of your favorite unsalted broth (beef, chicken, ...)
  • 2 tablespoons sugar
  • 1/2 stick of cinnamon
  • 3 cloves

  • For the pork:
  • 750 grams  (1.5+ lbs) pork loin filet (F: filet mignon de porc)
  • this can be one (very) large loin, or two smaller ones
  • 200-250 grams (½ lb) of thinly sliced bacon - enough to completely wrap the pork (about 14-15 slices)!
  • The "smoked" variety will add some more flavor
  • 2 tablespoons crème fraîche
  • In a pinch, you can use sour cream
  • 2 tablespoons dark rum
  • My all-time favorite dark rum for mixed drinks, cooking and deserts is Meyers's Original Dark Rum from Jamaica
  • Fresh ground pepper
  • Butter
  • No salt - the bacon and broth adds more than enough salt by itself!


Prunes & bacon


  • Wooden toothpicks
  • Kitchen twine (butcher's string)
  • Large sauce pan
  • Large frying pan with lid
  • I use a clear glass lid, so I can see what is happening in the pan
  • Aluminium kitchen foil
  • Wire whisk (for stirring the sauce)
  • Gravy boat (F: saucière), for serving


  • Put the prunes, wine, broth, 1 of the 2 tablespoons of sugar, cinnamon, and cloves in the sauce pan
  • Bring to a boil, remove from the heat, and let sit for an hour
  • Remove the prunes, and keep the liquid for the sauce
  • Remove the fat, tendons, and membranes from the pork
  • Rinse the pork and dry off with paper towels
  • "Butterfly" the pork loin: slice the pork open length-wise. Be careful: do not cut all the way through!
  • Rub the inside of the loin with the fresh ground pepper
  • Line the inside of the loin with the prunes - see first photo below
  • if any prunes are left over: cut them into small pieces and add them back to the broth
  • Fold the meat over the prunes, and hold together with toothpicks
  • Wrap the stuffed loin with bacon slices and tie with string
  • In the large frying pan, brown the wrapped pork "mummy" on all sides in some butter
  • Add the sauce base (wine, broth, etc.)
  • Pre-heat the oven to 80 °C (175 °F)
  • Put the lid on the frying pan, and let simmer slowly for 25 minutes; turn over once or twice.
  • Remove the pork, wrap in aluminium foil, and keep warm in the oven (I put the wrapped loin(s) on a cookie sheet)
  • Add the crème fraîche to the juices in the frying pan and thoroughly mix with a whisk (
  • Bring to a boil and add the rum
  • Season with pepper
  • Boil the sauce down to desired thickness, and transfer to the gravy boat for serving
  • Note: the sauce will become very salty when it becomes thick!
  • Take the meat out of the oven and remove the string; bring to the table on a serving tray heated in the oven, in one piece or sliced into thick medallions


The pork loin - butterfly-cut and stuffed with soaked prunes


The stuffed loin - folded closed and held together with toothpicks


Wrapped with bacon


Toothpicks removed


Tied with cotton kitchen twine


Browned on all sides in the frying pan


  • No obligation to eat the bacon.
  • I serve this with garlic mashed potatoes or home-fries, and steamed green beans with lemon butter and toasted slivered almonds
  • Note: you can also try this recipe with a mix of prunes, figs, and dried apricots.


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