Sautéed Pork Tenderloin with Prunes
Tender pork medallions sautéed until golden brown, served with wine-soaked prunes in a rich cream sauce. This elegant dish combines the savory flavors of pork with the sweet complexity of 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.
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.
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.
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.
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.
Arrange the pork rounds on warmed plates and spoon the sauce and prunes over the top.
5 min