Pork tenderloin with prunes and white wine

Name: Pork tenderloin with prunes and white wine
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 to 10 servings
Ingredients: 2 pork tenderloins; 1 lb prunes; 1 bottle of white wine; 1 tablespoon of butter; 4 large shallots; 2 teaspoons of dried thyme; 2 tablespoons of balsamic vinegar; ¼ cup of pine nuts; Salt/Pepper; Juice from 1 orange; Cipollini onions, carrots, turnips, sweet potatoes (cut into slices) etc

User Reviews

4.9

36 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
12 hrs
Total Time
1 hr 5 mins
Servings
8 to 10 servings
Course
Main Course
Cuisine
European, South American, Fusion, International

Pork tenderloin with prunes and white wine

Iris Warren

Report

Recipe for stuffed pork tenderloin with prunes and baked in white wine. This stuffed pork dish also includes sauteed balsamic shallots and roasted pinenuts.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

2 pork tenderloins Each pork tenderloin is 1 lb
1 lb prunes
1 bottle of white wine I used a pinot gris – you can use apple cider as an alcohol-free replacement
1 tablespoon of butter
4 large shallots about 5 oz
2 teaspoons of dried thyme
2 tablespoons of balsamic vinegar
¼ cup of pine nuts lightly toasted
Salt/Pepper
Juice from 1 orange

Vegetables that you can add to the roasting pan:

Cipollini onions, carrots, turnips, sweet potatoes (cut into slices) etc

Add to Shopping List

Instructions

Soak the prunes in the white wine (overnight is ideal, but at least 1 hour).
Sauté shallots in butter with 1 teaspoon of thyme, cook for 5 minutes or until soft. Add the balsamic vinegar and cook for another 2 minutes or until it’s reduced. Remove from heat and let it cool down completely
Use half of the prunes for the stuffing the tenderloin, you can keep them whole or cut them in halves.
Cut each tenderloin in half, fill with the sauteed shallots, pine nuts, and the prunes. Seal and tie with kitchen twine.
Rub tenderloins with the remaining thyme, salt and pepper. You can bake them immediately or save refrigerated until ready to bake.
Pre-heat the oven to 425F.
Add the remaining prunes, the wine where they were soaking, and stuffed tenderloins to a roasting pan. You can also add your choice of veggies: carrots, cipollini onions, sweet potatoes, etc etc
Pre-heat oven to 425F, bake for ~ 30 minutes (145 internal temp). If you want the tenderloins to get golden/crispy on top you can turn on the broiler during the last 3-5 minutes.
Let the tenderloins rest for at least 5 minutes before serving.
You can serve the prunes whole in the pan sauces or if you prefer you can cook/blend some of them to make a thick prune sauce. To do this place the prunes and the roasting liquid in a small sauce pan – if you had any leftover shallots you can add them to the sauce.
You can also add the juice of one orange or some port or sherry wine to the sauce. Bring the sauce to a boil and cook until the liquid is reduced by ½ to 1/3 – you can serve this sauce with the prunes whole or use an immersion blender to make a smooth sauce.