Pork tenderloin with prunes and white wine
User Reviews
4.9
36 reviews
Excellent
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Prep Time
20 mins
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Cook Time
45 mins
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Additional Time
12 hrs
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Total Time
1 hr 5 mins
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Servings
8 to 10 servings
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Course
Main Course
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Cuisine
European, South American, Fusion, International
Pork tenderloin with prunes and white wine
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Recipe for stuffed pork tenderloin with prunes and baked in white wine. This stuffed pork dish also includes sauteed balsamic shallots and roasted pinenuts.
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Ingredients
- 2 pork tenderloin Each pork tenderloin is 1 lb
- 1 lb prunes
- 1 white wine I used a pinot gris - you can use apple cider as an alcohol-free replacement, bottle of
- 1 tablespoon butter
- 4 shallot about 5 oz, large
- 2 teaspoons dried thyme
- 2 tablespoons balsamic vinegar
- ¼ cup pine nuts lightly toasted
- salt
- black pepper
- orange juice from 1 orange
Vegetables that you can add to the roasting pan:
- cipollini onion cut into slices
- carrot
- turnip
- sweet potato
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.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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