Sautéed Pork Tenderloin with Prunes

Ingredients

• •1 cup dry or semisweet white wine
• •½ pound pitted prunes
• •2 pound pork tenderloins
• •1 to taste Salt
• •1 to taste Pepper
• •3 tablespoons olive oil
• •2 tablespoons meat glaze
• •½ cup heavy cream

Cooking Instructions

1. 1.

   In a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight.

   60 min

2. 2.

   Trim the silver skin off the tenderloins. Cut the tenderloins into rounds about 3/4 inch thick. Season the rounds on both sides with salt and pepper.

   10 min

3. 3.

   In a sauté pan just large enough to hold the rounds, heat the olive oil over high heat. When it smokes, add the pork rounds and brown, turning once, for about 3 minutes on each side, or until they feel firm to the touch. If they start to get too brown, turn down the heat. Transfer the pork rounds to a warmed platter and set aside in a warm spot. Pour the fat out of the pan.

   8 min

4. 4.

   Drain the prunes, reserving the wine and prunes separately. Measure out 1/2 cup of the wine. Return the pan to high heat and add the 1/2 cup wine and the prunes. Deglaze the pan, scraping up any brown bits on the bottom of the pan with a wooden spoon, then stir in the meat glaze, if using. Boil until the wine is reduced by about half; if you have added the glaze, the sauce will develop a lightly syrupy consistency. Add the cream and boil until reduced to a light sauce consistency. Season with salt and pepper.

   15 min

5. 5.

   Arrange the pork rounds on warmed plates and spoon the sauce and prunes over the top.

   5 min