Balsamic-Marinated Pork Fillet with Prunes, Leeks & Apples is a delicious dish with a flavor profile that never disappoints. Add extra flavor by marinating the meat with our De Nigris Balsamic Vinegar of Modena Gold Eagle .

Ingredients for 4 People

  • 4 tbsp De Nigris Gold Eagle Balsamic Vinegar of Modena PGI​
  • 3 sprigs rosemary + a few sprigs for decoration​
  • 2 cloves of garlic, peeled​
  • 4 pork tenderloins, about 1.5″ thick​
  • 4 pitted prunes​
  • 8 slices bacon​
  • 3 small leeks​
  • 2 eating apples, washed and thinly sliced​
  • 1 tbsp Dijon Mustard​
  • Extra virgin olive oil, to taste​
  • Salt and black pepper, to taste

For the recipe


Mix 3 tablespoons of the oil, De Nigris Balsamic Vinegar of Modena Gold Eagle, mustard and the leaves from two sprigs of rosemary in a bowl; mix in a crushed clove of garlic, add a good pinch of freshly ground black pepper, and mix well. Add the pork fillets to the bowl, cover, and leave to marinate in the fridge for about four hours, turning the fillets after two hours.

When the marinating is complete, drain the meat and set aside the remaining marinade. Using a sharp knife, make a hole in the center of each fillet, then widen the holes with the handle of a wooden spoon, and insert a prune into each one. Wrap the fillets with two slices of bacon each and secure them with string.

Heat a few tablespoons of oil in a large pan and brown the other clove of garlic, together with a sprig of rosemary. Add the pork and cook over high heat for two or three minutes on each side until they are well browned on the outside. Season with salt and pepper on both sides and set aside.

Brown the leeks in the pan used for the pork. After a few minutes, add the apples; cook over low heat, and gradually add the remaining marinade. When apples and leeks are caramelized and almost ready, put the fillets back in the pan and let them cook over a low heat for another three minutes per side. Remove the string.

Serve fillets immediately, with the cooked apples and leeks, and sprinkled with jus from the pan. Decorate each portion with a few sprigs of rosemary. We love it served with creamy mash and red cabbage.