Sautéed Pork Tenderloin with Prunes
User Reviews
5.0
3 reviews
Excellent
Sautéed Pork Tenderloin with Prunes
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A savory fall dish that takes little to no time to prepare. I enjoy pork tenderloin as they are the most effortless cut of pork to prepare and take less time to cook.
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Ingredients
- 20 prunes 20 pitted prunes
- 1 cup tawny port 1 cup Tawny Port
- 2 pounds pork tenderloin 2 pounds pork tenderloins
- salt and pepper salt and pepper
- 2 tablespoons unsalted butter 2 tablespoons unsalted butter
- ½ cup chicken stock ½ cup chicken stock
- ½ cup heavy cream ½ cup heavy cream
- 2 teaspoons white wine vinegar 2 teaspoons white wine vinegar
Instructions
- Combine the pitted prunes and the port in a small bowl and let them soak for a couple of hours.
- Clean the tenderloin of all extra fat or shiny skin, the silver skin attached to the tenderloin with a small paring knife by trimming it off. Cut the tenderloins into small by slicing them between ¾ to 1 inch thick.
- Make the tapered end a bit wider cut. You should end up with 12 pieces. With the back of your hand, taper down the two end pieces. Season generously with salt and pepper.
- Drain the prunes, reserving them and the wine separately. Heat the butter in a sauté pan just large enough to hold all the tenderloin pieces. Heat the butter until the foam starts to subside. P
- ut in the pork tenderloin and sauté 4 to 5 minutes on each side, until one of the slices springs back when you press on with your finger to see if they are done.
- Transfer the tenderloins to a warm plate and pour the cooked fat from the skillet. Pour in the port and reduce over high heat while scraping the bottom of the pan with a wooden spoon. Reduce to about ¼ of a cup. Add the chicken stock and boil until the mixture is slightly syrupy.
- Pour in the cream, stir in the reserved prunes, and simmer while stirring until the sauce becomes a bit more consistently thick.
- Stir in the vinegar and any juices accumulated from the pork tenderloins and simmer for a few seconds. Season to taste with salt and pepper.
- Arrange the pork tenderloins on a plate, 3 per person and spoon the sauce over and 5 prunes over each serving.
Nutrition Information
Show Details
Calories
652kcal
(33%)
Carbohydrates
42g
(14%)
Protein
49g
(98%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Cholesterol
204mg
(68%)
Sodium
180mg
(8%)
Potassium
1366mg
(39%)
Fiber
4g
(16%)
Sugar
24g
(48%)
Vitamin A
1003IU
(20%)
Vitamin C
1mg
(1%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 42g | 14% |
| Protein | 49g | 98% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 204mg | 68% |
| Sodium | 180mg | 8% |
| Potassium | 1366mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 1003IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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