Meat With Prunes – a delicious recipe with red wine, prunes, ground black pepper, ground cinnamon, tenderloin, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place red wine, prunes, black pepper, and cinnamon in a saucepan. Bring to a boil, stirring often. Reduce heat to low, cover, and simmer until prunes are tender, about 5 minutes. Remove from heat; drain prunes, reserving wine, and allow to cool.
2
Cut a deep pocket almost all the way through the tenderloin. Rub salt over the tenderloin. Fill the pocket with the cooked prunes; secure opening with toothpicks.
3
Heat olive oil in a large skillet over medium-high heat. Cook fillet in the hot oil until browned, about 2 minutes per side. Pour in reserved wine. Cover until simmer until tenderloin is tender, about 1 hour. Discard toothpicks. Cut tenderloin diagonally into thin slices.
352
kcal
Calories
27
g
Fat
1
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup dry red wine, 1/2 pound chopped pitted prunes, 1 teaspoon ground black pepper, 1/2 teaspoon ground cinnamon, and more.
Yes, Meat With Prunes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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