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Pork Tenderloin with Prunes and Red Wine Sauce

Pork Tenderloin with Prunes and Red Wine Sauce

A flavorful dish that pairs well with a full flavored wine like Malbec.

Course Main Course
Cuisine French
Keyword Pork Tenderloin with Prunes
Servings 4
Author Jane, adapted from "French Country Cooking," Mimi Thorisson

Ingredients

For the Sauce

  • 2-1/2 tablespoons unsalted butter
  • 1 medium carrot, diced
  • 2 medium shallots, minced
  • 1 bay leave
  • 3 sprigs fresh thyme, just the leaves
  • kosher sea salt and freshly ground black pepper
  • 3/4 cup dry red wine
  • 2 tablespoons red wine vinegar
  • 1/4 cup chicken broth
  • 8 oz. prunes
  • 1/2 + cup Brandy

For the Pork

  • 4 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 lbs. pork tenderloin, cut into 1-1/2 inch thick pieces
  • kosher sea salt and freshly ground black pepper
  • 3 cloves garlic, unpeeled
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. For the Sauce

  2. Over low heat, warm the brandy in a small pot. Remove from heat and add the prunes and let soak for about 15 minutes.

  3. In a medium sauté pan, heat 1 tablespoon of butter over medium heat. Add the carrots and shallots and sauté until softened and slightly golden about 3 minutes.

  4. Add the bay leaf and thyme, season with salt and pepper. Add the wine and vinegar, simmer for a few minutes to slightly reduce. Pour in the broth and bring to a boil. Reduce the heat and simmer for 10 minutes.

  5. Add the remaining 1-1/2 tablespoon of butter to the pan. Drain the prunes and add them to the pan. Simmer for 5 more minutes. Taste and adjust for salt and pepper.

For the Pork

  1. In a large sauté pan, heat the butter and olive oil over medium-high heat. Season the pork tenderloin pieces with salt and pepper on both sides. Add to the pan along with garlic. Cook for a total of 8-10 minutes, or until desired doneness, turning once. Spoon off any excess fat from the pan.

  2. Transfer pork to a serving platter and pour the prune sauce over the pork. Sprinkle with the chopped parsley. Serve immediately.