Pork tenderloin with prunes and Mavrodaphne wine
Pork tenderloin with prunes and Mavrodaphne wine

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pork tenderloin with prunes and mavrodaphne wine. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pork tenderloin with prunes and Mavrodaphne wine is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Pork tenderloin with prunes and Mavrodaphne wine is something which I have loved my entire life. They’re nice and they look wonderful.

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.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook pork tenderloin with prunes and mavrodaphne wine using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pork tenderloin with prunes and Mavrodaphne wine:
  1. Take 1 kg pork tenderloin
  2. Prepare 500 g dried, pitted prunes
  3. Make ready 500 ml Mavrodafne wine
  4. Make ready 3 cloves garlic
  5. Get Zest of 1/2 lemon
  6. Get 2 cinnamon sticks
  7. Take 1 tsp colorful pepper grains
  8. Take Salt-pepper
  9. Prepare 1 tbsp fresh rosemary
  10. Take 6 tbsp olive oil
  11. Take 1 tbsp butter or margarine
  12. Make ready 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.

Steps to make Pork tenderloin with prunes and Mavrodaphne wine:
  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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