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Pork Tenderloin with Port and Dried Plums

A delicious, savory roast with a sweet note from harvest fresh apples and dried plums.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 536 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. In a small bowl, combine dried plums and port wine. Let sit for about an hour to plump the plums.
  2. Preheat oven to 450 degrees.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.