Pork Tenderloin with Prunes and Red Wine Sauce
A flavorful dish that pairs well with a full flavored wine like Malbec.
Servings 4
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
- For the Sauce
- Over low heat, warm the brandy in a small pot. Remove from heat and add the prunes and let soak for about 15 minutes.
- 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.
- 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.
- 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
- 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.
- Transfer pork to a serving platter and pour the prune sauce over the pork. Sprinkle with the chopped parsley. Serve immediately.