Pork Tenderloin with Prunes

Name: Pork Tenderloin with Prunes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon cornstarch; 2 Tbsps Dijon mustard; 118 milliliters dry white wine; 118 milliliters fat-skimmed chicken broth; 59 milliliters evaporated low-fat milk; 454 grams pork tenderloin (about; 118 milliliters pitted prunes; 1 teaspoons salad oil; 4 servings Salt and pepper

Pork Tenderloin with Prunes might be just the main course you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 234 calories, 25g of protein, and 5g of fat each. A mixture of fat-skimmed chicken broth, prunes, pork tenderloin, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the low fat evaporated milk you could follow this main course with the Marvelous Maple Fudge as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Trim and discard fat from tenderloin. Rinse meat and pat dry.

Ingredients you will need

Meat

Pour oil into a 10- to 12-inch nonstick frying pan (with ovenproof handle) over high heat, tilting pan to coat bottom. When oil is hot, add tenderloin and turn as needed to brown on all sides, about 4 minutes total.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat and spread mustard evenly all over meat.

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Mustard

Spread

Meat

Put pan with pork in a 400 regular or convection oven; bake until a thermometer inserted in center of thickest part of meat reaches 155, 18 to 25 minutes.

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Meat

Pork

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Kitchen Thermometer

Oven

Frying Pan

Transfer tenderloin to a rimmed platter and let stand 5 minutes.

While pork stands, add wine, broth, and prunes to unwashed frying pan. Stirring to release browned bits, boil over high heat for 1 minute. With a slotted spoon, lift prunes from pan and arrange around pork.

Ingredients you will need

Prunes

Broth

Pork

Wine

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Slotted Spoon

Frying Pan

Mix evaporated milk and cornstarch until smooth; add to pan and stir until sauce boils.

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Evaporated Milk

Corn Starch

Sauce

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Frying Pan

Add salt and pepper to taste.

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Salt And Pepper

Pour into a small bowl.

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Bowl

Cut pork diagonally into 1/2-inch-thick slices.

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Pork

Serve with sauce and salt and pepper to add to taste.

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Salt And Pepper

Sauce

Equipment

Ingredients

Servings:

1teaspoon

cornstarch 2Tbsps

Dijon mustard 118milliliters

dry white wine 118milliliters

fat-skimmed chicken broth 59milliliters

evaporated low-fat milk 454grams

pork tenderloin (about 118milliliters

pitted prunes 1teaspoons

salad oil 4servings

Salt and pepper

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. One wine you could try is La Celia Pioneer Malbec. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.