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I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 6 days ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 10 days ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 1 month ago
Dear Liz,Yes, the cup measurements are American, d...
LizBoston Cream Pie 1 month ago
Can you tell me if the cup measurement s are Ameri...

Sauteed Pork Tenderloin With Prunes

Blossom Lady
Nov 16, 2021 08:44 AM
Sauteed Pork Tenderloin With Prunes

Sauteed Pork tenderloin with Prunes. A classic French recipe from the Loire region, to your fingertips with my spin. A savory fall dish that takes little to no time to prepare. I enjoy pork tenderloin as they are the easiest cut of pork to prepare and take less time to cook. As a matter of fact, you may want to keep an eye on them while cooking so they will not dry out.

I had no french demi-sec or a sweeter French wine on hand, therefore used the Tawny Port that will give it the body of dry and a bit of the sweetness need it. The Port is excellent for deglazing, therefore being my personal choice.

I would suggest marinating the prunes a couple of hours ahead of time, of course, time permitting. However, you can even start the marinate the night before if you wish. Although a quick tip that I have learned is to warm up the port wine add the prunes and let them rest off the heat source. A good 20 minutes will suffice, or while you are preparing the sauteed pork tenderloins.

Ingredients:

  • 20 pitted prunes
  • 1 cup Tawny Port
  • 2 pounds pork tenderloins
  • salt and pepper
  • 2 tablespoons unsalted butter
  • ½ cup chicken stock
  • ½ cup heavy cream
  • 2 teaspoons white wine vinegar
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
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