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Variety to Producing Yummy Pork tenderloin with prunes and Mavrodaphne wine

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Pork tenderloin with prunes and Mavrodaphne wine

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To prepare an extraordinary Pork tenderloin with prunes and Mavrodaphne wine, here are the materials needed:

  1. Use 1 kg of pork tenderloin.
  2. Use 500 g of dried, pitted prunes.
  3. Provide 500 ml of Mavrodafne wine.
  4. Provide 3 cloves of garlic.
  5. You need of Zest of 1/2 lemon.
  6. Prepare 2 of cinnamon sticks.
  7. Use 1 tsp of colorful pepper grains.
  8. Use of Salt-pepper.
  9. Prepare 1 tbsp of fresh rosemary.
  10. Prepare 6 tbsp of olive oil.
  11. Take 1 tbsp of butter or margarine.
  12. Use of Some flour.

After preparing the components, now you are good to prepare your appetizing Pork tenderloin with prunes and Mavrodaphne wine by following the instructions on this section:

  1. 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)..
  2. Wash and wipe the tenderloin, remove visible fat and cut into slices..
  3. 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..
  4. Pour the plums along with all the other contents, close the lid and let it simmer until the sauce thickens..
  5. Remove the cinnamon sticks towards the end, add the remaining olive oil and butter and stir..
  6. The plums will have almost melted adding a sauce texture into our food....
  7. You do not have to boil it too much, the tenderloin is a pure fillet and it is cooked quickly..

Season with salt, pepper, and dried rosemary. Add the pork tenderloin to a roomy baking dish. Trim the silver skin off the tenderloins. Sometimes a large loin or shoulder roast is used, sometimes pan-fried chops. Here we use a lightly brined pork tenderloin, adding stewed shallots to the sauce for depth and texture, and a touch of ginger for brightness.

Recipe : Pork tenderloin with prunes and Mavrodaphne wine

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