Pork Tenderloin with Port and Dried Plums
User Reviews
4.3
57 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
50 mins
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Servings
4
-
Calories
536 kcal
-
Course
Main Course
-
Cuisine
American
Pork Tenderloin with Port and Dried Plums
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A delicious, savory roast with a sweet note from harvest fresh apples and dried plums.
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Ingredients
- 1 pound pork tenderloin
- 2 Granny Smith apples peeled, seeded, sliced
- 1 large onion sliced
- 1 pound small potatoes such as fingerling, dutch baby, or waxy red or white potatoes
- 1¼ cups pitted prunes
- 1 cup port wine
- 4 tablespoons olive oil divided
- 1 ½ teaspoons salt divided
- 1 teaspoon pepper divided
- 2 teaspoons rosemary divided
- 1 cup chicken stock from rotisserie chicken or low-sodium broth
- 1 teaspoon whole grain dijon mustard
- 1 tablespoon butter
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Instructions
- In a small bowl, combine dried plums and port wine. Let sit for about an hour to plump the plums.
- Preheat oven to 450 degrees.
- Place apple slices, onion, potatoes, 3 tablespoons olive oil, 1 teaspoon of salt, rosemary and ½ teaspoon pepper into a medium bowl. Using your hands, toss to coat evenly. Set aside.
- Place pork tenderloin into a roasting pan. Season with the remaining olive oil, salt, pepper and rosemary. Transfer the apple mixture to the roasting pan. Roast for about 18-20 minutes, stirring vegetables occasionally, until the pork is cooked to medium and onions and potatoes are cooked through and lightly browned.
- While pork is roasting, transfer plums and port to a small saucepan. Add the chicken broth. Heat over medium high heat to boiling. Lower the heat so the sauce is at an active simmer (some bubbling, but not a rolling boil) and reduce until liquid is about half and is syrupy. Remove from heat. Whisk in the mustard and butter until thick and glossy. Set aside.
- When roast is finished cooking, remove it from the oven and transfer to a cutting board. Tent with tin foil and let the meat rest for about 5 minutes. Slice into half-inch pieces and transfer to a serving platter. Scatter the apples, potatoes and onions, and plums around the roast. Drizzle the port sauce over the roast to serve.
Notes
- Other vegetables that would go well in this dish: sliced fennel, rutabaga, or turnips.
Nutrition Information
Show Details
Calories
536kcal
(27%)
Carbohydrates
79g
(26%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Cholesterol
7mg
(2%)
Sodium
945mg
(39%)
Potassium
1133mg
(32%)
Fiber
9g
(36%)
Sugar
37g
(74%)
Vitamin A
560IU
(11%)
Vitamin C
29.6mg
(33%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 79g | 26% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 945mg | 39% |
| Potassium | 1133mg | 24% |
| Fiber | 9g | 36% |
| Sugar | 37g | 74% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 29.6mg | 33% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
57 reviews
Good
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