Pork Tenderloin With Potato And Dry Fruit Recipe

Name: Pork Tenderloin With Potato And Dry Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds pork tenderloin (2 peaces); 2 pounds small potatoes (mine was purple, but any will work); 4 pieces dry pear (2 pears), coarsely chopped; 6-8 prunes cut in half; 1/3 cup oil; 1 cup white wine; About 1/2 ounce dried mushrooms (mine was chanterelles); 2 bay leaves; 10 juniper berries; Sea salt and freshly ground black pepper

Servings: persons

2 pounds pork tenderloin (2 peaces)
2 pounds small potatoes (mine was purple, but any will work)
4 pieces dry pear (2 pears), coarsely chopped
6-8 prunes cut in half
1/3 cup oil
1 cup white wine
About 1/2 ounce dried mushrooms (mine was chanterelles)
2 bay leaves
10 juniper berries
Sea salt and freshly ground black pepper

1
["Clean pork tenderloins and get rid of the silver skin and any fat; season with salt and black pepper. Let them sit on the side.", "In a spice or coffee grinder place dry mushrooms, bay leaves and juniper berries; grind to a powder.", "Rub mushroom powder all over the pork tenderloins. Place them in opposite direction, and tide with kitchen string.", "Cut potato lengthwise to make quarters. Season then with salt; add oil and mix.
2
Place potatoes in the baking dish; cut dry pears and prunes pleasing then over potatoes.
3
Add wine.", "Now place pork tenderloins in the middle.", "Bake in a 350 degree F oven for 60-70 minutes.", "Baste the pork and mix potatoes halfway through cooking.", "When pork is cooked, cover it with aluminum foil and rest for 15 minutes.", "Remove strings, cut and serve with vegetables or salad."]

900

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds pork tenderloin (2 peaces), 2 pounds small potatoes (mine was purple, but any will work), 4 pieces dry pear (2 pears), coarsely chopped, 6-8 prunes cut in half, and more.

Yes, Pork Tenderloin With Potato And Dry Fruit falls under the Meat & Poultry 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.

Pork Tenderloin With Potato And Dry Fruit

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