Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, pork tenderloin with prunes and mavrodaphne wine. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pork tenderloin with prunes and Mavrodaphne wine is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Pork tenderloin with prunes and Mavrodaphne wine is something that I have loved my entire life.

Pork tenderloin with prunes and Mavrodaphne wine. This sweet-savory combo of pork tenderloin with port wine and prunes can be whipped up in minutes in a single pan as a no-sweat main course. Food & Wine's Justin Chapple loves to make pork tenderloin for weeknight meals because it cooks so quickly.

To get started with this particular recipe, we must first prepare a few components. You can have pork tenderloin with prunes and mavrodaphne wine using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pork tenderloin with prunes and Mavrodaphne wine:

1. Prepare 1 kg pork tenderloin
2. Take 500 g dried, pitted prunes
3. Prepare 500 ml Mavrodafne wine
4. Get 3 cloves garlic
5. Make ready Zest of 1/2 lemon
6. Make ready 2 cinnamon sticks
7. Get 1 tsp colorful pepper grains
8. Get Salt-pepper
9. Prepare 1 tbsp fresh rosemary
10. Get 6 tbsp olive oil
11. Take 1 tbsp butter or margarine
12. Make ready Some flour

This Roasted Pork Tenderloin is an easy way to prepare a lean protein for dinner that's flavorful and pairs well with many different sides. AuthorNicole Perzik, Los Angeles, California, Notes: Nicole Perzik uses evaporated low-fat milk instead of While pork stands, add wine, broth, and prunes to unwashed frying pan. Combine prunes and Madeira in a saucepan; bring to a simmer. Remove from the heat; cover and set aside.

Instructions to make Pork tenderloin with prunes and Mavrodaphne wine:

1. Cut the prunes in half and place them in a large jar (or another container that shuts well) with 300ml of the Mavrodaphne wine, chopped garlic, zest, pepper grains, rosemary and cinnamon sticks. Let them soak overnight (~ 8 hours).
2. Wash and wipe the tenderloin, remove visible fat and cut into slices.
3. Season with salt and pepper, flour the pork and saute in a wide pan (or a deep frying pan with a lid) pour half of the oil and let it increase temperature. Cook over high heat from both sides until it is browned and pour the remaining 200ml Mavrodaphne, then stir and turn down the heat.
4. Pour the plums along with all the other contents, close the lid and let it simmer until the sauce thickens.
5. Remove the cinnamon sticks towards the end, add the remaining olive oil and butter and stir.
6. The plums will have almost melted adding a sauce texture into our food…
7. You do not have to boil it too much, the tenderloin is a pure fillet and it is cooked quickly.

Reduce the heat until the mixture is simmering, then add the prunes and return the cooked pork and any pork juices to the pan. Pork tenderloin is very tender and juicy when cooked properly, but there are a couple of challenges that make it easily prone to overcooking. You should know, though, that pork tenderloin and pork loin are not the different names for the same thing. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag.

So that is going to wrap it up for this exceptional food pork tenderloin with prunes and mavrodaphne wine recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!