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.
Three slices per each person is a generous serving size portion. The sauce is a bit rich and you do not want the sauce to be too thick either. The vinegar use less or more according to your taste.
Asparagus and carrot julienned and sauteed are the simplest and best pairing for this dish. You do not want anything that is too overpowering shadowing this dish.
Sautéed Pork Tenderloin with Prunes
- 2 hrs 25 mins total
- 10 mins prep
- 15 mins cook
- 2 hrs marinating
- serves 4 people
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
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. Put 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 out 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 down again 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.
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