Pork Tenderloin with Prune Wine Sauce Recipe Red wine recipe

Sauteed Pork Tenderloin with Prunes Giangi's Kitchen

Preheat the oven to 350°F. Melt the butter in an ovenproof sauté pan and cook the apple slices over medium heat until they soften and begin to brown. Transfer to a dish. Mince the rosemary, garlic and prosciutto together. Mince the prunes then combine with the rosemary mixture. Stir in 2 tablespoons of the olive oil, salt and pepper.

Stuffed Pork Tenderloin with California Prunes Recipe Recipes

Preheat oven to 400°F. Blend 1/4 cup olive oil, garlic cloves, chopped fresh rosemary and cracked black pepper in food processor to form paste. Place pork tenderloins in roasting pan; rub with 3.

Stuffed Pork Tenderloin with California Prunes Food Above Gold

Heat 1 ½ tablespoons of the oil in a large skillet over medium high heat. Season the pork medallions on both sides with salt and add them to the skillet. Sauté until golden about 2 minutes a side. Using tongs, transfer the pork to a plate and cover with foil to keep warm. Add the remaining ½ tablespoon oil and shallots to the skillet.

Pork Tenderloin with Port WilliamsSonoma Taste

Sear for 2-3 minutes per side, or until the tenderloin easily releases from the bottom of the pan. Transfer the pan to the oven and bake for 20 minutes, or until a meat thermometer reads 145°F. Transfer the stuffed pork tenderloin to a cutting board. Add the white wine into the bottom of the pan and let it simmer down.

Sauteed Pork Tenderloin with Prunes Giangi's Kitchen

Cut 6 of the prunes in half and peel the skin off. Place them in the pot with the pork loin. Add in the raisins, and apples which we have cored, peeled and chopped. Lastly we pour in the vegetable broth making sure the broth comes up half the height of the meat. Then place some thyme sprigs into the mix.

Stuffed Pork Tenderloin with California Prunes Recipe Delicious

Recipe Steps. 1: Soak the prunes in cachaça for 30 minutes to 1 hour, or until they soften. Set aside. 2: Make a cut in the tail of each pork tenderloin (the narrowest end) and fold it over to make the tenderloin more uniform in thickness. Next, cut a deep pocket along the length of each tenderloin with a sharp knife.

Recipes Blog Pork Tenderloin with Prunes Recipe

Preheat oven to 450 degrees. Place apple slices, onion, potatoes, 3 tablespoons olive oil, 1 teaspoon of salt, rosemary and ½ teaspoon pepper into a medium bowl. Using your hands, toss to coat evenly. Set aside. Place pork tenderloin into a roasting pan. Season with the remaining olive oil, salt, pepper and rosemary.

Juicy and Tender Pork Tenderloin Recipe Roasted Pork Tenderloin

Remove the pork from the pan and set aside on a plate. Keep warm. Add another knob of butter to the pan and fry the shallot for 1-2 minutes, or until just softened.

Cooking for Friends Recipe 30 Braised Pork with prunes and apple.

Before cooking, remove the tenderloin, pat dry and bring to room temperature. Heat the oven to 400 degrees. Step 2. To make the sauce and roast: Simmer the prunes in the red wine until slightly softened, about 5 minutes. Turn off the heat, stir in the ginger and orange zest, and steep for 10 minutes. Step 3.

Sautéed Pork Tenderloin with Prunes recipe

Step 1. Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until.

Pork tenderloin with prunes and red wine sauce from French Country

Add the broth, prunes, and the remaining 1/4 teaspoon salt. Boil until reduced to approximately 1/2 cup, about 3 minutes. Whisk in the remaining 1/2 teaspoon coriander and the butter.

Sauteed Pork Tenderloin with Prunes Giangi's Kitchen

Sauté until tender, about 5 minutes. Microwave the bone broth until hot, about 60 seconds, and add to the blender. Add the CA prunes, vinegar, and 1 pinch salt. Cover and puree on low, working up to high speed, until smooth. Reserve 1/3 cup of the prune sauce (about 80ml) for plating. Reduce the heat to low.

Pork Tenderloin with Prune Wine Sauce Recipe Red wine recipe

This easy recipe for pork tenderloin with prune sauce is baked in the oven. The sauce uses dried plums and balsamic vinegar for a tangy and sweet taste. Skip to primary navigation;. Add the prunes, chicken broth, balsamic vinegar and salt. Bring the mixture to a simmer and reduce heat to medium low. Cook until the mixture reduces to a sauce.

Stuffed Pork Tenderloin with California Prunes Recipe Stuffed pork

Instructions. Combine the pitted prunes and the port in a small bowl and let them soak for a couple of hours. Clean the tenderloin of all extra fat or shiny skin, the silver skin attached to the tenderloin with a small paring knife by trimming it off. Cut the tenderloins into small by slicing them between ¾ to 1 inch thick.

Braised Pork Tenderloin with Prunes Easy Meals with Video Recipes by

Preparation. Step 1. In a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight. Step 2. Trim the silver skin off the tenderloins.

Sauteed Pork Tenderloin with Prunes Giangi's Kitchen

Put pan with pork in a 400° regular or convection oven; bake until a thermometer inserted in center of thickest part of meat reaches 155°, 18 to 25 minutes. Transfer tenderloin to a rimmed platter and let stand 5 minutes. While pork stands, add wine, broth, and prunes to unwashed frying pan. Stirring to release browned bits, boil over high.