Name: Pork Tenderloin with Port and Prunes Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: European
Ingredients: 2 pork tenderloins; 2½ tsp ground coriander; ¾ tsp salt; ¼ tsp fresh-ground black pepper; 1½ tbsp cooking oil; ½ cup port; ½ cup canned low-sodium chicken broth; 20 pitted prunes; 2 tbsp butter

This is a delectable recipe for Pork Tenderloin with Port and Prunes. A fusion of savory meaty flavor from the tenderloin, sweetness from prunes, and an elegant touch of port wine. This dish ensures a delightful explosion of taste with every bite, perfect for dinners or special occasions.

Photos of Pork Tenderloin with Port and Prunes Recipe

The recipe calls for port, a type of sweet fortified wine, and prunes, which are dried plums. These ingredients might not be staple items in your pantry. When you head to the supermarket, you can find port in the wine section, and prunes are usually placed with dried fruit or baking ingredients.

Ingredients for Pork Tenderloin with Port and Prunes

Pork tenderloins: The star of our dish, it's lean and flavorful.

Ground coriander: Adds a warm, nutty, spicy flavor.

Salt: Balances and enhances the flavors.

Black pepper: Gives a little kick.

Cooking oil: Used for browning the tenderloins.

Port: Adds a deep, rich flavor.

Chicken broth: Infuses the meat with more flavor.

Prunes: Adds a unique sweetness.

Butter: Gives a rich, creamy finish to the sauce.

One reader, Kerk Rust says:

This pork tenderloin with port and prunes recipe is a game-changer! The tenderloin was perfectly cooked and the port and prune sauce added a rich, sweet flavor that complemented the pork beautifully. It's a must-try for anyone looking to impress with a delicious and sophisticated dish.

Kerk Rust

Techniques Required for Pork Tenderloin with Port and Prunes Recipe

How to brown the pork tenderloins: Heat the oil in a large ovenproof frying pan over moderately high heat. Add the seasoned tenderloins and brown on all sides for about 3 minutes.

How to make the port and prune sauce: After removing the tenderloins from the pan, pour off all the fat. Then, add the port to the pan and bring it to a boil, scraping the bottom to dislodge any brown bits. Next, add the broth, prunes, and salt, and boil until reduced to approximately 1/2 cup, about 3 minutes. Finally, whisk in the coriander and butter to finish the sauce.

How to rest the tenderloins: After cooking, transfer the tenderloins to a carving board and let them rest in a warm spot for about 5 minutes before slicing and serving.

How To Make Pork Tenderloin with Port and Prunes

Flavorful pork tenderloin is seared, baked, and served with a coriander-seasoned wine sauce and prunes for this wonderful dinner dish.

Preparation: 5 minutes

Cooking: 30 minutes

Total: 35 minutes

Serves:

Ingredients

1½lbspork tenderloins
2½tspground coriander
¾tspsalt
¼tspfresh-ground black pepper
1½tbspcooking oil
½cupport
½cupcanned low-sodium chicken broth,or homemade stock
20pitted prunes
2tbspbutter

Instructions

Heat the oven to 400 degrees F.
Season the tenderloins with 2 teaspoons of the coriander, ½ teaspoon of salt, and pepper.
In a large ovenproof frying pan, heat the oil over moderately high heat. Add the tenderloins and brown on all sides for about 3 minutes.
Put the pan in the oven and cook for about 15 minutes until the tenderloins are just done to medium.
Transfer the tenderloins to a carving board and leave to rest in a warm spot for about 5 minutes.
Pour off all the fat from the pan.
Put the pan over moderate heat and add the port. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.
Add the broth, prunes, and the remaining ¼ teaspoon salt. Boil for about 3 minutes until reduced to approximately ½ cup.
Whisk in the remaining ½ teaspoon coriander and the butter.
Slice the tenderloins and serve topped with the prunes and sauce.

Nutrition

Calories: 491.67kcal
Fat: 17.75g
Saturated Fat: 6.14g
Trans Fat: 0.31g
Monounsaturated Fat: 7.59g
Polyunsaturated Fat: 2.78g
Carbohydrates: 45.17g
Fiber: 0.52g
Sugar: 1.05g
Protein: 37.73g
Cholesterol: 125.83mg
Sodium: 538.22mg
Calcium: 57.39mg
Potassium: 1227.13mg
Iron: 3.62mg
Vitamin A: 90.41µg
Vitamin C: 0.24mg

Technique Tip for Perfecting Pork Tenderloin with Port and Prunes

When browning the pork tenderloins, ensure that your pan is hot enough before adding the meat. This will help to seal in the juices and give the tenderloins a nice, caramelized exterior. Also, don't overcrowd the pan as this can cause the meat to steam rather than brown. If necessary, brown the tenderloins in batches to achieve the best result.

Time-Saving Tips for Making This Pork Tenderloin Recipe

Prep ahead: Marinate the pork tenderloin with the coriander, salt, and pepper the night before to save time on the day of cooking.

Multitask: While the pork is roasting in the oven, use that time to prepare the sauce with the port, broth, and prunes on the stovetop.

Use a meat thermometer: Invest in a good meat thermometer to ensure the pork tenderloin is cooked to perfection without the need for constant checking.

Organize ingredients: Before you start cooking, organize all the ingredients and utensils needed for the recipe to streamline the cooking process.

Pre-slice the prunes: Pre-slice the prunes before adding them to the sauce to save time during the final steps of the recipe.

Invest in a good ovenproof pan: Investing in a high-quality ovenproof frying pan will ensure even cooking and easy transition from stovetop to oven.

Prep the wine: Have the recommended red zinfandel wine ready before starting the cooking process to pair perfectly with the dish.

Substitute Ingredients For Pork Tenderloin with Port and Prunes Recipe

pork tenderloins - Substitute with chicken breast: Chicken breast is a lean and versatile alternative to pork tenderloin, and it can be cooked in a similar manner. It also absorbs flavors well, making it a suitable substitute in this recipe.
ground coriander - Substitute with ground cumin: Ground cumin can be used as a substitute for ground coriander, as it adds a warm and earthy flavor to the dish, similar to coriander.
port - Substitute with red wine: Red wine can be used as a substitute for port in this recipe, as it provides a rich and complex flavor that complements the pork and prunes.
prunes - Substitute with dried apricots: Dried apricots can be used as a substitute for prunes, adding a sweet and tangy flavor to the dish, similar to prunes.
cooking oil - Substitute with olive oil: Olive oil can be used as a healthier substitute for cooking oil, adding a rich and fruity flavor to the dish.
canned low-sodium chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth, adding depth of flavor to the dish while keeping it vegetarian-friendly.
butter - Substitute with ghee: Ghee can be used as a substitute for butter, adding a nutty and rich flavor to the dish, similar to butter.

Presenting Pork Tenderloin with Port and Prunes

Elevate the plating: When presenting the dish, focus on creating a visually stunning plate. Arrange the sliced pork tenderloin in an artful manner, and strategically place the prunes and sauce to create an appealing composition.
Incorporate contrasting colors: Utilize vibrant and contrasting colors to make the dish visually striking. Consider adding a garnish of fresh herbs or microgreens to add a pop of color to the plate.
Emphasize balance and symmetry: Pay attention to the balance and symmetry of the elements on the plate. Aim for a harmonious arrangement that showcases the different components of the dish.
Utilize elegant serving platters: Choose elegant and sophisticated serving platters or plates to elevate the presentation. Opt for minimalist yet refined dinnerware that complements the dish without overshadowing it.
Focus on precision and attention to detail: Pay meticulous attention to the placement of each component on the plate. Precision and attention to detail are key in creating a presentation that reflects the high standards of a Michelin-starred establishment.
Incorporate artistic drizzling: Use the sauce as a canvas and incorporate artistic drizzling techniques to add a touch of finesse to the presentation. Consider using a squeeze bottle or a fine-tipped spoon to create elegant sauce designs on the plate.
Highlight the pork's natural beauty: Let the natural beauty of the pork tenderloin shine through by showcasing its succulent texture and rich color. Avoid overcrowding the plate to allow the main ingredient to take center stage.
Add edible floral elements: Consider incorporating edible floral elements, such as edible flowers or delicate herb blossoms, to add a touch of elegance and sophistication to the presentation.
Create a sense of movement: Arrange the components in a way that creates a sense of movement on the plate. Consider the flow and direction of the elements to add visual interest and dynamism to the presentation.
Emphasize the art of plating: Treat the plating process as an art form, paying homage to the culinary craftsmanship and attention to detail that is characteristic of a Michelin-starred dining experience.

Essential Tools for Making Pork Tenderloin with Port and Prunes

Oven: Used for baking, roasting, and broiling food items.
Large ovenproof frying pan: A pan that can be used both on the stovetop and in the oven, making it versatile for cooking the pork tenderloin dish.
Carving board: A sturdy surface for carving and resting cooked meats.
Whisk: Used for mixing and incorporating ingredients smoothly, such as in the sauce for the pork tenderloin dish.
Cooking oil: Used for greasing pans and cooking food items.
Food processor: Not used in this recipe.
Mixing bowl: Not used in this recipe.

Storing and Freezing Pork Tenderloin with Port and Prunes

Allow the pork tenderloin to cool completely before storing or freezing. This will prevent condensation from forming and affecting the texture of the meat.
To store in the refrigerator, place the cooled pork tenderloin in an airtight container or wrap it tightly with plastic wrap. It will keep in the refrigerator for up to 3-4 days.
If you have leftover sauce and prunes, store them separately in airtight containers in the refrigerator. They will keep for up to 3-4 days as well.
To freeze the pork tenderloin, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Label the container with the date and contents. The pork will keep in the freezer for up to 2-3 months.
It is not recommended to freeze the sauce and prunes, as the texture may change upon thawing. It is best to make a fresh batch of sauce when reheating the frozen pork.
To reheat the frozen pork tenderloin, remove it from the freezer and allow it to thaw in the refrigerator overnight. Once thawed, you can reheat it in the oven or microwave until it reaches an internal temperature of 165°F (74°C).
If reheating in the oven, preheat the oven to 350°F (175°C) and place the pork in a baking dish. Cover the dish with foil and bake for 15-20 minutes, or until heated through.
If using the microwave, place the pork on a microwave-safe plate and cover it with a damp paper towel. Heat on high for 1-2 minutes, or until heated through. Be sure to check the temperature and rotate the pork halfway through heating to ensure even reheating.

How To Reheat Leftover Pork Tenderloin with Port and Prunes

Preheat your oven to 350°F (175°C). Place the leftover pork tenderloin in an oven-safe dish and cover it with aluminum foil. Bake for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C). This method helps to retain the moisture and prevent the meat from drying out.
Alternatively, you can reheat the pork tenderloin in a skillet on the stovetop. Slice the meat into 1/2-inch thick pieces and heat a tablespoon of olive oil or butter in a skillet over medium heat. Add the pork slices and cook for 2-3 minutes on each side, or until heated through.
For the port and prune sauce, reheat it in a saucepan over low heat, stirring occasionally. If the sauce has thickened too much, you can add a splash of chicken broth or water to thin it out. Once the sauce is heated through, spoon it over the reheated pork tenderloin.
If you have a microwave, you can also use it to reheat the pork tenderloin. Place the sliced meat in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Be careful not to overheat the meat, as it can quickly dry out in the microwave.
For a quick and easy lunch, try making a pork tenderloin sandwich. Slice the reheated pork thinly and serve it on a crusty roll with some of the reheated port and prune sauce, a slice of cheese, and your favorite greens.

Random Fact About Pork Tenderloin with Port and Prunes

Pork tenderloin with port and prunes is a classic dish that combines the richness of pork with the sweetness of prunes and the depth of flavor from port. This dish is a perfect example of how sweet and savory flavors can complement each other beautifully in a recipe. The combination of port and prunes creates a rich and flavorful sauce that pairs perfectly with the tender pork tenderloin. It's a dish that is sure to impress your guests and is perfect for a special occasion or a cozy night in.

Is Making Pork Tenderloin with Port and Prunes Economical for Home Cooking?

This pork tenderloin with port and prunes recipe offers a delightful balance of flavors and textures, making it a worthy addition to any household menu. The use of pork tenderloin and prunes provides a cost-effective yet elegant dining option. With a rich and savory sauce, this dish offers a luxurious dining experience without breaking the bank. The approximate cost for a household of 4 people is around $25-$30, making it a budget-friendly yet impressive meal. Overall Verdict: 9/10

Is This Pork Tenderloin Recipe Healthy or Unhealthy?

The pork tenderloin with port and prunes recipe is a delicious and relatively healthy dish. Here's an analysis of its nutritional aspects:

Pork tenderloin is a lean cut of meat, providing high-quality protein while being low in fat and calories compared to other cuts of pork.
Prunes are a good source of fiber, vitamins, and minerals, including vitamin K, potassium, and iron. They also contain antioxidants that may help protect against chronic diseases.
The recipe uses a moderate amount of healthy cooking oil for browning the meat.
The sauce is made with port, which is a fortified wine that adds depth and richness to the dish. However, it also contributes to the overall sugar and alcohol content.
The recipe calls for low-sodium chicken broth, which helps to reduce the overall sodium content.
Butter is used in the sauce, which adds flavor but also increases the saturated fat content.

To make this recipe even healthier, consider the following suggestions:

Reduce the amount of butter used in the sauce or replace it with a healthier alternative, such as olive oil or a small amount of coconut oil.
Serve the pork tenderloin with a side of steamed or roasted vegetables to increase the fiber and nutrient content of the meal.
Opt for a whole grain or legume-based side dish, such as quinoa or lentils, to provide additional protein, fiber, and complex carbohydrates.
If you're watching your sugar intake, reduce the number of prunes used in the recipe or replace them with a lower-sugar fruit, such as apples or pears.
To further reduce the sodium content, use homemade chicken broth or opt for an unsalted variety.

Editor's Thoughts on This Delightful Pork Tenderloin Dish

This pork tenderloin with port and prunes recipe is a delightful combination of savory and sweet flavors. The use of port and prunes adds a rich, fruity depth to the dish, complementing the tender pork tenderloin perfectly. The cooking method ensures a juicy and flavorful result, and the sauce brings everything together beautifully. The wine recommendation is spot on, as a robust red zinfandel would indeed pair wonderfully with the dish. Overall, this recipe is a sophisticated and elegant choice for a special dinner, showcasing the versatility of pork and the magic of combining complementary flavors.

Enhance Your Pork Tenderloin with Port and Prunes Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy garlic mashed potatoes with a hint of parmesan cheese and chives

Roasted Vegetables: Colorful medley of roasted root vegetables drizzled with balsamic glaze and sprinkled with fresh herbs

Fruit Salad: Refreshing fruit salad with a citrus honey dressing and a sprinkle of toasted coconut flakes

Alternative Recipes Similar to This Pork Tenderloin Dish

Roasted Butternut Squash Soup: This creamy and comforting soup is perfect for a cozy night in. The roasted butternut squash adds a depth of flavor that will have you coming back for seconds.

Grilled Lemon Herb Chicken: The zesty and fresh flavors of the lemon and herbs perfectly complement the juicy grilled chicken. This dish is perfect for a light and healthy meal.

Berry Cobbler with Vanilla Ice Cream: This classic dessert is a crowd-pleaser. The sweet and tart berries paired with the creamy vanilla ice cream create a perfect balance of flavors and textures.

Appetizers and Desserts to Complement Pork Tenderloin with Port and Prunes

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Bruschetta with Tomato and Basil: Transport your taste buds to Italy with this classic bruschetta topped with ripe tomatoes, fragrant basil, and a drizzle of balsamic glaze. A refreshing and light start to any dinner party.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. This classic dessert is the perfect way to satisfy your sweet tooth after a delicious meal.

Apple Crisp: Savor the warm and comforting flavors of a homemade apple crisp, with tender baked apples and a crispy, buttery oat topping. Serve it with a scoop of vanilla ice cream for a delightful treat that is sure to please everyone at the table.

Why trust this Pork Tenderloin with Port and Prunes Recipe:

This recipe offers a delectable combination of flavors and textures, ensuring a delightful dining experience. The succulent pork tenderloin is seasoned with aromatic ground coriander and cooked to perfection, creating a tender and flavorful centerpiece. The addition of rich port and sweet prunes in the sauce enhances the dish with a delightful balance of savory and sweet notes. With careful attention to detail and a harmonious blend of ingredients, this recipe promises to deliver a memorable dining experience, earning the trust of discerning home cooks and food enthusiasts alike.

Share your experience making this Pork Tenderloin with Port and Prunes Recipe in the Recipe Sharing forum and discuss any tweaks or variations you've tried.

FAQ:

What is the best way to cook the pork tenderloin to ensure it stays juicy and tender?

The best way to cook the pork tenderloin is to sear it in a hot pan to lock in the juices, then finish cooking it in the oven. This method ensures that the pork stays juicy and tender.

Can I substitute the prunes with another ingredient?

Yes, you can substitute the prunes with dried apricots or figs for a similar sweet and tangy flavor.

Can I use a different type of wine if I don't have port?

If you don't have port, you can use a sweet red wine like Madeira or Marsala as a substitute.

How can I tell if the pork tenderloin is cooked properly?

You can use a meat thermometer to check the internal temperature of the pork. It should reach 145°F for medium-rare and 160°F for medium.

Can I prepare this dish in advance?

Yes, you can prepare the pork tenderloin with port and prunes in advance. Simply reheat it gently before serving to ensure the meat stays tender and juicy.