Pork Tenderloin with Red Wine and Prunes
2 pork tenderloins, about 1 lb (450 g) each
Salt and freshly ground pepper to taste
All-purpose flour for dredging
2 Tbs (30 ml) olive oil
1 cup (250 ml) dry red wine such as cabernet sauvignon or pinot noir
1 cup (250 ml) chicken stock
1 Tbs (15 ml) Dijon mustard
1 cup (250 ml) prunes
2 Tbs (30 ml) cold butter
Season the pork generously with salt and pepper and dredge lightly with
flour. Heat the olive oil in a large heavy skillet over high heat and
brown the tenderloins on all sides. Transfer, skillet and all, to a
preheated 450F (220C) oven and roast the tenderloins, turning once,
until pink in the center, about 10 minutes. Remove the skillet from the
oven, transfer the tenderloins to a cutting board, and cover them with
aluminum foil. Place the skillet over moderate heat and add the wine,
stock, mustard, and prunes. Cook, stirring to dissolve the brown bits in
the skillet, until the liquid is reduced by about half, about 5 minutes.
Meanwhile, cut the tenderloins into thin slices and arrange on a serving
platter. Remove the skillet from the heat and whisk in the butter until
the sauce is smooth and slightly thickened. Adjust the seasoning with
salt and pepper and spoon over the meat. Serves 6 to 8.
"What lies behind us and what lies before us,are tiny matters compared
to what lies within us"... ~Angelique~
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
