Pork Tenderloin with Port and Prunes

Name: Pork Tenderloin with Port and Prunes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 118 milliliters canned low-sodium chicken broth or homemade stock; 2 Tbsps cooking oil; 3 teaspoons ground coriander; 0 teaspoons fresh-ground black pepper; 680 grams pork tenderloins (about each); 118 milliliters port; 20 pitted prunes; 1 teaspoons salt

Pork Tenderloin with Port and Prunes might be just the main course you are searching for. One portion of this dish contains roughly 36g of protein, 17g of fat, and a total of 471 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free diet. Head to the store and pick up pork tenderloins, ground coriander, cooking oil, and a few other things to make it today. To use up the cooking oil you could follow this main course with the Raw blueberry cheesecake with crumb topping as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat the oven to 40

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Oven

Season the tenderloins with 2 teaspoons of the coriander, 1/2 teaspoon of the salt, and the pepper.

Ingredients you will need

Coriander

Pepper

Salt

In a large ovenproof frying pan, heat the oil over moderately high heat.

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Cooking Oil

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Frying Pan

Add the tenderloins and brown on all sides, about 3 minutes.

Put the pan in the oven and cook until the tenderloins are just done to medium, about 15 minutes.

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Oven

Frying Pan

Transfer the tenderloins to a carving board and leave to rest in a warm spot for about 5 minutes.

Pour off all the fat from the pan.

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Frying Pan

Put the pan over moderate heat and add the port. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.

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Port

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Frying Pan

Add the broth, prunes, and the remaining 1/4 teaspoon salt. Boil until reduced to approximately 1/2 cup, about 3 minutes.

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Prunes

Broth

Salt

Whisk in the remaining 1/2 teaspoon coriander and the butter. Slice the tenderloins and serve topped with the prunes and sauce.

Ingredients you will need

Coriander

Butter

Prunes

Sauce

Equipment you will use

Whisk

Wine Recommendation: A light-bodied or subtly flavored red wine would fade away next to the intense fruity flavors of this dish. Fortunately, lusty red zinfandels are widely available and will work perfectly.

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Wine

Equipment

Oven

Frying Pan

Whisk

Ingredients

Servings:

2Tbsps

butter 118milliliters

canned low-sodium chicken broth or homemade stock 2Tbsps

cooking oil 3teaspoons

ground coriander 0teaspoons

fresh-ground black pepper 680grams

pork tenderloins (about each)118milliliters

port 20

pitted prunes 1teaspoons

salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Yacochuya San Pedro De Yacochuya Malbec with a 4.5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.