How to Cook Delicious Pork tenderloin with prunes and Mavrodaphne wine

Pork tenderloin with prunes and Mavrodaphne wine. Place pork tenderloin into a roasting pan. Season with the remaining olive oil, salt, pepper and rosemary. Transfer the apple mixture to the My mom used to make pork stuffed with prunes and then served with prune sauce too.

Pork tenderloin with prunes and Mavrodaphne wine The spice coats the tenderloins as th. Reduce the heat until the mixture is simmering, then add the prunes and return the cooked pork and any pork juices to the pan. Trim the silver skin off the tenderloins. Responding to somebody, cooking is hands down, thing quite simple. Besides that they value to cook and have heavenly cooking skills, they are also sharp in processing each dish so that it becomes delicious food. Further for cook Pork tenderloin with prunes and Mavrodaphne wine, Particular, though, cannot cook, so they have to survey and see easy-to-follow recipes. You can have Pork tenderloin with prunes and Mavrodaphne wine using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pork tenderloin with prunes and Mavrodaphne wine

  1. It's 1 kg of pork tenderloin.
  2. You need 500 g of dried, pitted prunes.
  3. Prepare 500 ml of Mavrodafne wine.
  4. Prepare 3 cloves of garlic.
  5. You need of Zest of 1/2 lemon.
  6. Prepare 2 of cinnamon sticks.
  7. Prepare 1 tsp of colorful pepper grains.
  8. It's of Salt-pepper.
  9. You need 1 tbsp of fresh rosemary.
  10. Prepare 6 tbsp of olive oil.
  11. Prepare 1 tbsp of butter or margarine.
  12. You need of Some flour.

This sweet-savory combo of pork tenderloin with port wine and prunes can be whipped up in minutes in a single pan as a no-sweat main course. We have adapted the traditional Scandinavian stuffed pork loin roast to use the far leaner tenderloins. Combine prunes and Madeira in a saucepan; bring to a simmer. Remove from the heat; cover and set aside.



Pork tenderloin with prunes and Mavrodaphne wine step by step

  1. Cut the prunes in half and place them in a large jar (or another container that shuts well) with 300ml of the Mavrodaphne wine, chopped garlic, zest, pepper grains, rosemary and cinnamon sticks. Let them soak overnight (~ 8 hours)..
  2. Wash and wipe the tenderloin, remove visible fat and cut into slices..
  3. Season with salt and pepper, flour the pork and saute in a wide pan (or a deep frying pan with a lid) pour half of the oil and let it increase temperature. Cook over high heat from both sides until it is browned and pour the remaining 200ml Mavrodaphne, then stir and turn down the heat..
  4. Pour the plums along with all the other contents, close the lid and let it simmer until the sauce thickens..
  5. Remove the cinnamon sticks towards the end, add the remaining olive oil and butter and stir..
  6. The plums will have almost melted adding a sauce texture into our food....
  7. You do not have to boil it too much, the tenderloin is a pure fillet and it is cooked quickly..

AuthorNicole Perzik, Los Angeles, California, Notes: Nicole Perzik uses evaporated low-fat milk instead of While pork stands, add wine, broth, and prunes to unwashed frying pan. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Sear the pork tenderloins on all sides until golden brown. In a large ovenproof frying pan, heat the oil over moderately high heat.

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