Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pork tenderloin with prunes and mavrodaphne wine. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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 is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Pork tenderloin with prunes and Mavrodaphne wine is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must 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:
- Get 1 kg pork tenderloin
- Take 500 g dried, pitted prunes
- Take 500 ml Mavrodafne wine
- Make ready 3 cloves garlic
- Make ready Zest of 1/2 lemon
- Take 2 cinnamon sticks
- Get 1 tsp colorful pepper grains
- Get Salt-pepper
- Get 1 tbsp fresh rosemary
- Make ready 6 tbsp olive oil
- Make ready 1 tbsp butter or margarine
- Take Some flour
Trim the silver skin off the tenderloins. 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.
Instructions to make Pork tenderloin with prunes and Mavrodaphne wine:
- 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).
- Wash and wipe the tenderloin, remove visible fat and cut into slices.
- 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.
- Pour the plums along with all the other contents, close the lid and let it simmer until the sauce thickens.
- Remove the cinnamon sticks towards the end, add the remaining olive oil and butter and stir.
- The plums will have almost melted adding a sauce texture into our food…
- You do not have to boil it too much, the tenderloin is a pure fillet and it is cooked quickly.
In a large ovenproof frying pan, heat the oil over moderately high heat. This Roasted Pork Tenderloin is an easy way to prepare a lean protein for dinner that's flavorful and pairs well with many different sides. One really nice thing about roasted pork tenderloin is how well it goes with many different types of sides and dishes. 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. View top rated Pork tenderloin with prunes and apricots recipes with ratings and reviews.
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