Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, pork tenderloin with prunes and mavrodaphne wine. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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. While pork stands, add wine, broth, and prunes to unwashed frying pan. With a slotted spoon, lift prunes from pan and arrange around pork.
Pork tenderloin with prunes and Mavrodaphne wine is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Pork tenderloin with prunes and Mavrodaphne wine is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook 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:
- Make ready 1 kg pork tenderloin
- Make ready 500 g dried, pitted prunes
- Take 500 ml Mavrodafne wine
- Make ready 3 cloves garlic
- Prepare Zest of 1/2 lemon
- Make ready 2 cinnamon sticks
- Get 1 tsp colorful pepper grains
- Get Salt-pepper
- Make ready 1 tbsp fresh rosemary
- Get 6 tbsp olive oil
- Get 1 tbsp butter or margarine
- Take Some flour
Stuffed Pork Tenderloin with California Prunes Recipe (Roulade) In French cuisine, the method of stuffing and rolling meat is called a roulade (pronounced roo-lahde). It is then seared on the cooktop for a beautiful golden-brown crust and finished in the oven for a moist and beautiful pork tenderloin. Lightly salt and pepper both sides of pork. Add to pan in single layer, cooking in batches, if necessary.
Steps 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.
Remove pork, then add shallots to pan. I rubbed fresh thyme, salt, black pepper, nutmeg and a small amount of vegetable oil on the. Combine wine, prunes, brown sugar, capers and brine, olives, vinegar, garlic, bay leaves, oregano, and ¼ cup oil in a large resealable plastic bag. Add pork, seal tightly, pressing as much air. Return the pork to the skillet; heat through.
So that is going to wrap it up for this special food pork tenderloin with prunes and mavrodaphne wine recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
