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I am having a hard time writing this recipe as I am not sure what the English word would be for psaronefri. I think it is called pork tenderloin.

I will be calling it a pork tenderloin until someone corrects me and then I will correct the post as well.

I tried two methods.  One was cutting the tenderloin with a filleting knife and then with a meat mullet I tried to make it thinner.

The other way was to make a hole crosswise and then stuff it through the hole. I found that the first method worked better for me.

I did not have a recipe to work on but I decided to make different stuffings with the ingredients I had at home.  If this is a main course, you will be needing a tenderloin per person.  If it is for a buffet, each tenderloin can be cut into 4 – 5 slices, depending on the size.

First of all I sprinkled salt and pepper on all of them.

I always work with the ingredients I have at home, so I remembered I had some leftover spinach when I made the spanakopitakia , so I prepared a spinach filling and the other ingredients I had were garlicky  tsakistes olives, halloumi, smoked turkey, feta, there are always frozen bell peppers in my deep freezer and prunes.

Psaronefri (pork tenderloin) with Prune Sauce, Recipe by Ivy


Wash and drain meat.

With a filleting knife, cut it and make it thinner with a meat mullet. Season with salt and pepper.

Filling # 1:

Put 2 slices of smoked turkey. Add Greek tsakistes green olives with a little bit of garlic and coriander from their marinade . Roll.

Filling # 2:

Put 2 slices of smoked turkey, a few slices of bell peppers and 2 slices of grilled halloumi.

Filling # 3:

Heat a tablespoon of olive oil in a non stick frying pan and saute 1 clove of garlic and 1 spring onion, which has been finely cut, until translucent.  Add some spinach and season with salt and pepper.  Mix for a couple of minutes and remove in a plate until it cools.  Add another tablespoon of olive oil and fry (or use grilled) halloumi.

Filling # 4:

Same spinach mixture as above, feta and peppers.

Roll each loin and wrap in parchment paper and roast in a preheated oven at 180 degrees Centigrade for about 30 minutes.

Remove parchment paper and keep the juices from the meat the make the sauce.

Place the tenderloins again in the oven uncovered and roast for 5 minutes on each side.

Allow to cool before cutting. Serve with prune sauce.

Prune Sauce, Recipe by Ivy


  • 2 tablespoons olive oil
  • 1 spring onion, finely cut
  • 10 dried prunes, halved
  • 1/2 cup Cherry brandy
  • 70 ml light fresh cream
  • 1 teaspoon corn flour (corn starch)
  • 1 cup juices from meat
  • Salt and pepper to taste


Marinate prunes in cherry brandy for an hour.

In a food processor puree half of the prunes.

In a non stick frying pan sauté onion in olive oil until translucent.  Add the remaining prunes with brandy and mix until the alcohol evaporates. Add the juices from the meat, salt and pepper and mix.

Dissolve corn flour with fresh cream and mix until the sauce thickens.

I am sending this recipe to my friend Lore, of Culinarty, for her event Original Recipes Round-Up #6, dedicated to Winter Holidays and festive concoctions.

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20 Comments on Psaronefri (pork tenderloin) with Prune Sauce

  1. Joan Nova says:

    Looks like pork tenderloin to me…and it looks goods!!

  2. […] Add cherry brandy from marinade and mix until the alcohol evaporates. Add fresh cream and mix until the sauce thickens. More […]

  3. Yes, psaronefri means pork tenderloin.

  4. It looks like pork tenderloin to me…it would have been wonderful with the different choices of stuffings and the prune sauce Sis:D

  5. Peter says:

    Indeed, pork tenderloin it is…prunes & Halloumi sound like a delight.

  6. Rosa says:

    Oh, yummy! That pork tenderloin looks terribly good! A great choice of fillings…

    Cheers and have a fantastic weekend,


  7. Peter G says:

    As everyone else has said, yes it’s pork tenderloin. The stuffing you’ve chosen is delicious Ivy.

  8. Cakelaw says:

    I love all the different fillings Ivy – your creativity is fantastic, I’d need a recipe. I especially like the sound of spinach and halloumi – mmmm ….

    I have given you an award, which you can find here:

  9. Gloria says:

    I made a pork tenderloin last week and stuffed it with spinach, black olives, sun-dried tomatoes, mushrooms, onions, and feta cheese and served it with a roasted red pepper sauce. I pounded the holy heck out of it trying to get it thin enough and ended up cutting it and pounding some more, but it just wanted to stay fat — it ended up looking like some kind of weird sandwich — yours looks really good!

  10. Lore says:

    Ivy I’m scrolling here up and down trying to decide what’s my favourite filling and it’s just so damn hard (despite my love for feta which first inclined me towards the fourth filling), I’d love to taste all of them :D. They sure have a gorgeous colour!
    Thanks for sharing them with the Original Recipes Round-Up!

  11. Cynthia says:

    I was about to say that it is pork tenderloin but I see that others have already mentioned it. I find that stuffed is one of the most interesting ways to have it given that it is such a lean piece of meat.

  12. Now I know that it is pork tenderloin!!! Thanks everybody for the clarification.

  13. Hopie says:

    Mmm, stuffed pork tenderloin is delicious. I love your ideas for filling. I have a recipe where I make them stuffed with apricots and Roquefort cheese!

  14. My mom, who is visiting, has been singing pork loin’s praises. She would LOVE this dish, Ivy. And we both adore prunes!

  15. giz says:

    That’s an interesting grouping of stuffings for pork tenderloin. I’ll be it’s totally tender and each filling is really something.

  16. Psaronefri is pork tenderloin. The prune sauce looks good too! Thanks for sharing.

  17. […] Stuffed Psaronefri  (Griskin) […]

  18. […] Psaronefri with prune sauce […]

  19. […] Psaronefri (Pork tenderloin).   Pork loin is flattened and tenderized and stuffed with spinach and halloumi and others were stuffed with bell peppers and feta.  You can see the original recipe here. […]

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