Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pork tenderloin with prunes and mavrodaphne wine. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pork tenderloin with prunes and Mavrodaphne wine. 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 th.
Pork tenderloin with prunes and Mavrodaphne wine is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Pork tenderloin with prunes and Mavrodaphne wine is something which I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have pork tenderloin with prunes and mavrodaphne wine using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pork tenderloin with prunes and Mavrodaphne wine:
- Get 1 kg pork tenderloin
- Make ready 500 g dried, pitted prunes
- Take 500 ml Mavrodafne wine
- Prepare 3 cloves garlic
- Make ready Zest of 1/2 lemon
- Prepare 2 cinnamon sticks
- Prepare 1 tsp colorful pepper grains
- Get Salt-pepper
- Prepare 1 tbsp fresh rosemary
- Prepare 6 tbsp olive oil
- Take 1 tbsp butter or margarine
- Take Some flour
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. This Roasted Pork Tenderloin is an easy way to prepare a lean protein for dinner that's flavorful and pairs well with many different sides. Combine prunes and Madeira in a saucepan; bring to a simmer. Remove from the heat; cover and set aside.
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.
View top rated Pork tenderloin with prunes and apricots recipes with ratings and reviews. Grilling with beer and wine Jellies, Once jellies are made with either beer or wine, they. Add the pork tenderloin and cook slowly, turning to brown all sides evenly. Remove the pork from the water bath and remove it from the bag, discarding any aromatics. Add a cup of dry white wine or vermouth and let it reduce by half.
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