Homemade Pork tenderloin with prunes and Mavrodaphne wine Recipe

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Pork tenderloin with prunes and Mavrodaphne wine - Pork tenderloin with prunes and Mavrodaphne wine. Strain reduced sauce and return to skillet. Cook at medium heat and add prunes to sauce To serve, cut pork in slices and place in a serving platter.

Looking to mix up your weeknight dinner routine? Flavorful and inexpensive, pork is the underrated, jack-of-all-meats that works in all kinds of dishes — from stir-fries to salads, sandwiches and more. Here's The Best Pork tenderloin with prunes and Mavrodaphne wine Recipes.

Pork tenderloin with prunes and Mavrodaphne wine 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. Food & Wine's Justin Chapple loves to make pork tenderloin for weeknight meals because it cooks so quickly. Here he roasts it alongside fingerlings and juicy red grapes for a super Braising a seared pork tenderloin in milk gives it a lovely silkiness, and the milk a delicious, savory caramel flavor. You can have Pork tenderloin with prunes and Mavrodaphne wine using 12 ingredients and 7 steps.

Pork tenderloin with prunes and Mavrodaphne wine Ingredients

  1. Prepare 1 kg of pork tenderloin.
  2. Prepare 500 g of dried, pitted prunes.
  3. You need 500 ml of Mavrodafne wine.
  4. You need 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. Prepare of Salt-pepper.
  9. Prepare 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.

Reduce the heat until the mixture is simmering, then add the prunes and return the cooked pork and any pork juices to the pan. 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..

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Easy Pork tenderloin with prunes and Mavrodaphne wine Recipes - Add the pork tenderloin and cook slowly, turning to brown all sides evenly. Combine prunes and Madeira in a saucepan; bring to a simmer. Remove from the heat; cover and set aside. 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. Season with the remaining olive oil, salt, pepper and rosemary.

I believe you can make great and tasty Pork tenderloin with prunes and Mavrodaphne wine recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!