How to Cook Homemade Pork tenderloin with prunes and Mavrodaphne wine

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.

Best Pork tenderloin with prunes and Mavrodaphne wine Recipe are a classic dish, but the other white meat has so much more to offer than just a single recipe. These variations will spice up your weeknight dinners, holiday spreads, and summer BBQs—whenever the mood for pork chops, pulled pork, tenderloin, or a roast strikes.

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. You need 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. You need 2 of cinnamon sticks.
7. Prepare 1 tsp of colorful pepper grains.
8. You need of Salt-pepper.
9. You need 1 tbsp of fresh rosemary.
10. Prepare 6 tbsp of olive oil.
11. You need 1 tbsp of butter or margarine.
12. Prepare 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 instructions

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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Easiest Way to Make Delicious Pork tenderloin with prunes and Mavrodaphne wine - 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!