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