Rosemary-Garlic Pork Tenderloin with Sweet-and-Sour

Name: Rosemary-Garlic Pork Tenderloin with Sweet-and-Sour Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces (1 1/3 cups) pitted prunes; 1 1/3 cups water; 2/3 cup Sherry wine vinegar; 1/2 cup sugar; 1/4 cup olive oil; 6 garlic cloves; 2 tablespoons chopped fresh rosemary; 2 teaspoons cracked black pepper; 1 1/2 pounds pork tenderloins; Generous pinch of dried crushed red pepper; ½ cups sliced escarole (about 1 large head); 1 cup chicken stock or canned low-salt chicken broth

Servings: persons

8 ounces (1 1/3 cups) pitted prunes
1 1/3 cups water
2/3 cup Sherry wine vinegar
1/2 cup sugar
1/4 cup olive oil
6 garlic cloves
2 tablespoons chopped fresh rosemary
2 teaspoons cracked black pepper
1 1/2 pounds pork tenderloins
Generous pinch of dried crushed red pepper
½ cups sliced escarole (about 1 large head)
1 cup chicken stock or canned low-salt chicken broth

1
Bring pitted prunes, 1 1/3 cups water, Sherry wine vinegar and sugar to boil in heavy medium saucepan, stirring until sugar dissolves.
2
Reduce heat to medium and cook until liquid is syrupy, about 20 minutes.
3
Set prunes aside.
4
Preheat oven to 400F.
5
Blend 1/4 cup olive oil, garlic cloves, chopped fresh rosemary and cracked black pepper in food processor to form paste.
6
Place pork tenderloins in roasting pan; rub with 3 1/2 tablespoons garlic paste.
7
Set remaining garlic paste aside.
8
Roast pork tenderloins until thermometer inserted into thickest part registers 150F, about 30 minutes.
9
Meanwhile, heat remaining garlic paste and dried crushed red pepper in heavy large saucepan over medium-high heat.
10
Add 12 cups sliced escarole; cover and cook until wilted, about 6 minutes.
11
Mix in chicken stock.
12
Transfer pork to work surface and slice.
13
Mix any pan juices from pork into prunes and bring to simmer.
14
Divide escarole among 6 plates.
15
Top with pork slices, then prunes.
16
Serve immediately.

981

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 8 ounces (1 1/3 cups) pitted prunes, 1 1/3 cups water, 2/3 cup Sherry wine vinegar, 1/2 cup sugar, and more.

Yes, Rosemary-Garlic Pork Tenderloin with Sweet-and-Sour Prunes 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.

That's it — enjoy your meal!

Rosemary-Garlic Pork Tenderloin with Sweet-and-Sour Prunes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions