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 most effortless cut of pork to prepare and take less time to cook.
You may want to watch them while cooking so they will not dry out.
I had no french demi-sec or a sweeter French wine on hand. Therefore, using the Tawny Port will give it the body of dryness and a bit of the sweetness need it.
The Port is excellent for deglazing, therefore being my personal choice.
I suggest marinating the prunes a couple of hours ahead, time permitting.
However, you can even start marinating the night before.
Although a quick tip 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.
Three slices per person is a generous serving-size portion.
The sauce is a bit rich, and you do not want the sauce to be too thick.
The vinegar uses less or more according to your taste.
This dish’s most straightforward and best pairing is asparagus and carrot julienned and sauteed.
You do not want anything that is too overpowering to shadow this dish.
If you enjoy this delicious Sauteed Pork Tenderloin with Prunes recipe, look at my other recipes.
Sautéed Pork Tenderloin with Prunes
- 20 prunes 20 pitted prunes
- 1 cup Tawny Port 1 cup Tawny Port
- 2 pounds pork tenderloin 2 pounds pork tenderloins
- salt and pepper salt and pepper
- 2 tablespoons unsalted butter 2 tablespoons unsalted butter
- ½ cup chicken stock ½ cup chicken stock
- ½ cup heavy cream ½ cup heavy cream
- 2 teaspoons white wine vinegar 2 teaspoons white wine vinegar
- Combine the pitted prunes and the port in a small bowl and let them soak for a couple of hours.
- Clean the tenderloin of all extra fat or shiny skin, the silver skin attached to the tenderloin with a small paring knife by trimming it off. Cut the tenderloins into small by slicing them between ¾ to 1 inch thick.
- Make the tapered end a bit wider cut. You should end up with 12 pieces. With the back of your hand, taper down the two end pieces. Season generously with salt and pepper.
- Drain the prunes, reserving them and the wine separately. Heat the butter in a sauté pan just large enough to hold all the tenderloin pieces. Heat the butter until the foam starts to subside. P
- ut in the pork tenderloin and sauté 4 to 5 minutes on each side, until one of the slices springs back when you press on with your finger to see if they are done.
- Transfer the tenderloins to a warm plate and pour the cooked fat from the skillet. Pour in the port and reduce over high heat while scraping the bottom of the pan with a wooden spoon. Reduce to about ¼ of a cup. Add the chicken stock and boil until the mixture is slightly syrupy.
- Pour in the cream, stir in the reserved prunes, and simmer while stirring until the sauce becomes a bit more consistently thick.
- Stir in the vinegar and any juices accumulated from the pork tenderloins and simmer for a few seconds. Season to taste with salt and pepper.
- Arrange the pork tenderloins on a plate, 3 per person and spoon the sauce over and 5 prunes over each serving.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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