Pork Tenderloin with Port and Prunes Recipe

Pork Tenderloin with Port and Prunes Recipe

Photos of Pork Tenderloin with Port and Prunes Recipe

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



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


  1. Heat the oven to 400 degrees F.

  2. Season the tenderloins with 2 teaspoons of the coriander, ½ teaspoon of salt, and pepper.

  3. 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.

  4. Put the pan in the oven and cook for about 15 minutes until the tenderloins are just done to medium.

  5. Transfer the tenderloins to a carving board and leave to rest in a warm spot for about 5 minutes.

  6. Pour off all the fat from the pan.

  7. 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.

  8. Add the broth, prunes, and the remaining ¼ teaspoon salt. Boil for about 3 minutes until reduced to approximately ½ cup.

  9. Whisk in the remaining ½ teaspoon coriander and the butter.

  10. Slice the tenderloins and serve topped with the prunes and sauce.


  • 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
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