pork tenderloin with port and dried plums is a classic combination.
Before you scrunch your face and roll your eyes and get all squirrelly on me, let me just say that pork and prunes are a classic combination. No really. Classic. It’s French! But not in a hoity-toity way. This is completely accessible. The type of dish we would have at my grandparents house.
I know I’ve mentioned some of the bizarre foods we’ve had at their house before, but this isn’t one of them. This one really works. The sweetness of the prunes melds beautifully with the savory pork. It doesn’t hurt that the prunes are soaked and cooked in port wine, either.
And, this dish couldn’t be easier to make. Essentially, you chop and roast your vegetables alongside the tenderloin and make a reduction sauce with port wine and prunes. Simple.
But it looks fancy, doesn’t it? As in “company fancy”? As in, “sure, invite the boss over and I’ll just whip up this French delicacy.” The great thing is — you can. And it will take you all of 45 minutes to do it. Ok, maybe an hour if you’re sipping wine and taking your time. (That’s the way I do it).
- 1 1 pound pork tenderloin about 1 pound
- 2 granny smith apples peeled, seeded, sliced
- 1 large onion sliced
- 1 pound small red creamer potatoes quartered
- 1 1/4 cups pitted prunes
- 1 cup port wine
- 4 tablespoons olive oil divided
- 1 1/2 teaspoons salt divided
- 1 teaspoon pepper divided
- 2 teaspoons rosemary divided
- 1 cup low sodium chicken broth
In a small bowl, combine dried plums and port wine. Let sit for about an hour to plump the plums.
Preheat oven to 450 degrees.
Place apple slices, onion, potatoes, 3 tablespoons olive oil, 1 teaspoon of salt, rosemary and 1/2 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. Transfer the apple mixture to the roasting pan. Roast for about 18-20 minutes, stirring vegetables occasionally, until the pork is cooked to medium and onions and potatoes are cooked through and lightly browned.
While pork is roasting, transfer plums and port to a small saucepan. Add the chicken broth. Heat over medium high heat to boiling. Lower the heat so the sauce is at an active simmer (some bubbling, but not a rolling boil) and reduce until liquid is about half and is syrupy. Remove from heat.
When roast is finished cooking, remove it from the oven and transfer to a cutting board. Tent with tin foil and let the meat rest for about 5 minutes. Slice into half-inch pieces and transfer to a serving platter. Scatter the apples, potatoes and onions, and plums around the roast. Drizzle the port sauce over the roast to serve.
Other vegetables that would go well in this dish: sliced fennel, rutabaga, or turnips.