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1
To brine the pork: Dissolve the salt and brown sugar in 2 cups cold water in a glass or stainless steel bowl large enough to hold the tenderloin.
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2
Add the allspice, peppercorns, bay leaves and thyme.
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3
Submerge the meat, cover and refrigerate at least 8 hours (overnight is better).
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4
Before cooking, remove the tenderloin, pat dry and bring to room temperature.
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5
Heat the oven to 400 degrees.
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6
To make the sauce and roast: Simmer the prunes in the red wine until slightly softened, about 5 minutes.
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7
Turn off the heat, stir in the ginger and orange zest, and steep for 10 minutes
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8
Heat the olive oil in a heavy stainless steel skillet over medium-high heat.
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9
Lightly brown the tenderloin, about 3 minutes per side.
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10
(Turn off heat and use the same pan to make the sauce.)
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11
Transfer the tenderloin to a small roasting pan.
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12
Roast uncovered for about 15 minutes, until an instant-read thermometer registers 140 degrees.
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13
Let rest for 10 minutes before slicing.
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14
(Residual heat will cause the meat to continue to cook a bit while resting.)
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15
To finish the sauce, melt the butter in the reserved skillet over medium heat.
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16
Add shallots and thyme, and season lightly with salt and pepper.
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17
Cook for about 5 minutes, until softened, stirring with a wooden spoon.
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18
Scrape up any browned bits to enrich the sauce.
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19
Add chicken broth, turn up the heat, and simmer 2 minutes.
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20
Stir in the prunes and wine, and simmer for another 2 minutes.
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21
Add the Madeira if using.
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22
Taste and correct the seasoning, then add the potato starch mixture and cook for another minute to thicken.
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23
Spoon sauce and prunes over the sliced tenderloin.
