Pork Tenderloin With Prunes Recipe

Name: Pork Tenderloin With Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried pitted prunes; 1 cup white wine; 8 (1 1/2-inch-thick) pork tenderloin slices (about 1 1/2 pounds); 1/2 teaspoon salt; 1/4 teaspoon coarsely ground black pepper; 3 tablespoons all-purpose flour; 3 tablespoons butter or margarine; 1/2 cup chicken broth; 1/2 cup whipping cream; 2 teaspoons red currant jelly; Maraschino cherries (optional)

Servings: persons

1 1/2 cups dried pitted prunes
1 cup white wine
8 (1 1/2-inch-thick) pork tenderloin slices (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
3 tablespoons all-purpose flour
3 tablespoons butter or margarine
1/2 cup chicken broth
1/2 cup whipping cream
2 teaspoons red currant jelly
Maraschino cherries (optional)

1
Combine prunes and wine in a small saucepan; cover and let stand at room temperature overnight. Bring prune mixture to a boil. Reduce heat, and simmer 10 minutes. Drain prunes, reserving liquid. Set prunes and liquid aside.
2
Sprinkle pork with salt, pepper, and flour. Brown on all sides in butter in a large skillet over medium heat. Drain pork on paper towels; reserve 1 tablespoon pan drippings in skillet. Add reserved prune liquid, chicken broth, and pork to skillet. Bring to a boil. Reduce heat; cover and simmer 40 minutes or until pork is tender.
3
Remove pork to a warmed serving platter; reserve liquid in skillet. Stir in whipping cream; cook over low heat 3 minutes or until slightly thickened, stirring constantly. Add jelly; stir until dissolved. Stir in prunes; cook over low heat until hot. Place prunes around pork on platter; pour sauce over top. Garnish with maraschino cherries, if desired.

752

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 11 ingredients. The key ingredients include: 1 1/2 cups dried pitted prunes, 1 cup white wine, 8 (1 1/2-inch-thick) pork tenderloin slices (about 1 1/2 pounds), 1/2 teaspoon salt, and more.

Yes, Pork Tenderloin With Prunes falls under the Soups & Stews 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 Prunes

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