Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pork tenderloin with prunes and mavrodaphne wine. It is one of my favorites. 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 recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Pork tenderloin with prunes and Mavrodaphne wine is something which I’ve loved my entire life.
Turn off the heat, stir in the ginger and orange zest, and. Coriander, which goes particularly well with pork, port, and prunes, gets a chance to shine with all three here. The spice coats the tenderloins as they roast and joins the wine and fruit in a sweet sauce for a subtle, interesting dish that couldn't be quicker or easier to prepare.
To get started with this particular recipe, we have to first prepare a few ingredients. 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:
- Get 1 kg pork tenderloin
- Make ready 500 g dried, pitted prunes
- Take 500 ml Mavrodafne wine
- Prepare 3 cloves garlic
- Get Zest of 1/2 lemon
- Get 2 cinnamon sticks
- Take 1 tsp colorful pepper grains
- Take Salt-pepper
- Take 1 tbsp fresh rosemary
- Take 6 tbsp olive oil
- Prepare 1 tbsp butter or margarine
- Get Some flour
In a large ovenproof frying pan, heat the oil over moderately high heat. Remove the pork from the water bath and remove it from the bag, discarding any aromatics. 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.
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. Trim the silver skin off the tenderloins. Learn more about cooking pork tenderloin, tenderloin temps, and getting moist, perfect Pork tenderloin is very tender and juicy when cooked properly, but there are a couple of challenges that make it easily prone to overcooking. Sliced pork tenderloin medallions are simply seasoned, pan-fried, and then served with Madeira wine sauce. The reduced Madeira wine adds body and flavor to the pan sauce with a bit of red wine vinegar and simple seasonings that you probably already have in your pantry.
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