Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pork tenderloin with prunes and mavrodaphne wine. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Pork tenderloin with prunes and Mavrodaphne wine. 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.
Pork tenderloin with prunes and Mavrodaphne wine is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Pork tenderloin with prunes and Mavrodaphne wine is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have pork tenderloin with prunes and mavrodaphne wine using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pork tenderloin with prunes and Mavrodaphne wine:
- Prepare 1 kg pork tenderloin
- Prepare 500 g dried, pitted prunes
- Make ready 500 ml Mavrodafne wine
- Take 3 cloves garlic
- Prepare Zest of 1/2 lemon
- Make ready 2 cinnamon sticks
- Get 1 tsp colorful pepper grains
- Take Salt-pepper
- Prepare 1 tbsp fresh rosemary
- Prepare 6 tbsp olive oil
- Get 1 tbsp butter or margarine
- 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. 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. Stuffed Pork Tenderloin With Chimichurri, Fruited Pork Tenderloin Salad, Pork Tenderloin Medallions With Raspberry Sauce. Mustard Marinated Pork Tenderloin and Dried Cherry SalsaPork.
Steps 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.
View top rated Pork tenderloin with prunes and apricots recipes with ratings and reviews. Grilling with beer and wine Jellies, Once jellies are made with either beer or wine, they. 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. Combine prunes and Madeira in a saucepan; bring to a simmer. Remove from the heat; cover and set aside.
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