Easy, good and perfect for Sunday lunch and in full autumn mood: pork tenderloin with prunes. And for once, I deny me, instead of preparing contour baked potatoes, I prepared the baked onions. A faint outline and different from usual, perfect with pork and the sweetness of prunes. But if you want you can accompany it even with the very good BAKED ONIONS GRATIN PISTACHIO. The pork tenderloin with prunes is prepared in an instant and ready in no time. Is’ extremely easy and the meat remains juicy and moist, especially if you have the foresight to use a kitchen thermometer to check the internal temperature of the meat.
To get a delicious accompanying sauce, you just have to blend the sauce with a piece of plums, sprinkle with a little’ liquor and a bit of butter. You will prepare a second exquisite meat and perfect for Sunday lunch or a dinner with friends. And without gluten or lactose.
If you love pork, which it is my favorite, on site you will find many RECIPES WITH PORK, from easy ARTIST OF MILK PORK to get to the elegant PORK TENDERLOIN WITH HAM WITH CHESTNUT AND BEER. Among the other, if you like the combination pork and prunes, you could also try my PORK LOIN STUFFED WITH PRUNES, served with roasted potatoes. Have a good day!
a pork fillet of about 800 grams
150 grams of prunes
two fresh onions
70 milliliters of dry white wine
100 milliliters of vegetable or meat stock
salt and pepper, to taste
extra virgin olive oil, to taste
a pinch of cinnamon
30 grams of butter
25 milliliters of Cognac or Brandi
Before preparing the meat, Wash the scallions, cut them in half, leaving the peel and place them in a baking dish greased with oil and sprinkled with a little salt. Spray the shallots with extra virgin olive oil and salt and bake in the oven at 180 degrees for 20 minutes or until soft and slightly golden on the outside.
Soak the plums in hot water for 15 minutes.
Finely chop the spring onions, maintaining the green part to decorate the dish. Season the pork fillet and fry in olive oil until it is golden brown on each side. Add the chopped spring onions and prunes. Then deglaze with the wine and let evaporate the alcohol. Add the vegetable stock and cook covered and over medium heat for 15-20 minutes. If you have a cooking thermometer, the temperature at the heart of the pork fillet must be 60 degrees, so that inside it remains rosy and juicy.
Once the meat is cooked, wrap it in food film or aluminum to keep it warm. Blend the sauce pig cooking with some plum, up to obtain a smooth and homogeneous sauce. You can also pass the sauce chinoise so that it is completely smooth.
Return the sauce to the pan, season with salt and pepper, blend the sauce with brandy or Cognac and add a knob of butter, stirring until obtaining a shiny sauce. Cut the meat into thick slices. Serve the pork tenderloin with sauce, plums set aside and shallots baked. Sprinkle the pork fillet with green part of green onions chopped. Have a good day!