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’m gonna make it a bit tasty. This is gonna smell and look delicious.
Place pork tenderloin into a roasting pan. Season with the remaining olive oil, salt, pepper and rosemary. Transfer the apple mixture to the My mom used to make pork stuffed with prunes and then served with prune sauce too.
Pork tenderloin with prunes and Mavrodaphne wine is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Pork tenderloin with prunes and Mavrodaphne wine is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook pork tenderloin with prunes and mavrodaphne wine using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pork tenderloin with prunes and Mavrodaphne wine:
- Prepare 1 kg pork tenderloin
- Get 500 g dried, pitted prunes
- Make ready 500 ml Mavrodafne wine
- Get 3 cloves garlic
- Get Zest of 1/2 lemon
- Prepare 2 cinnamon sticks
- Make ready 1 tsp colorful pepper grains
- Take Salt-pepper
- Prepare 1 tbsp fresh rosemary
- Prepare 6 tbsp olive oil
- Get 1 tbsp butter or margarine
- Get Some flour
We have adapted the traditional Scandinavian stuffed pork loin roast to use the far leaner tenderloins. Combine prunes and Madeira in a saucepan; bring to a simmer. Remove from the heat; cover and set aside. AuthorNicole Perzik, Los Angeles, California, Notes: Nicole Perzik uses evaporated low-fat milk instead of While pork stands, add wine, broth, and prunes to unwashed frying pan.
Instructions 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.
Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Sear the pork tenderloins on all sides until golden brown. Coriander, which goes particularly well with pork, port, and prunes, gets a chance to shine with all three here. The spice coats the tenderloins as.
So that is going to wrap it up for this exceptional food pork tenderloin with prunes and mavrodaphne wine recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
