Pork Tenderloin with Port and Prunes

a pork tenderloin roast with herbed potatoes and onions draped with a port wine and prune sauce.

This classic French pairing is one of the simplest ways to prepare pork tenderloin. It looks and sounds fancy, but it really couldn’t be any easier. This roasted pork tenderloin with port wine and dried plums (prunes) is served with potatoes and onions, roasted in the same pan as the meat. The simple port wine sauce comes together in minutes.

soaking pitted prunes in port wine.

This is a dish that I originally posted in 2014.  It’s something that was very familiar to me growing up because both my mom and my grandmother, Madou, who died last month, would make this dish or some variation of it.  I loved it because of the tangy sweet flavors.  You’ll love it because Pork Tenderloin with Port and Dried Plums is a wow-zer meal that comes together in under an hour and makes you look like a super hero.

It starts with sweet, plump dried plums soaked in a cup of port wine and then reduced down to a sweet syrup — #doesntsuck!

tossing onions and fingerling potatoes with oil and herbs.

While the prunes soak and simmer, prep the onions and apples.  If you have larger potatoes, cut them into bite sized pieces, but if you have fingerling or Dutch Baby, potatoes, they can remain whole.  I admit to having a weird vegetable crush on baby potatoes – don’t judge.

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Season the pork and vegetables with a simple mix of fresh rosemary, salt, pepper and olive oil and arrange them in a roasting pan with the pork resting on the vegetables.  Roast at a high heat.

making the port and prune sauce for the roasted pork tenderloin.

While the pork roasts, cook the prunes down until they’re so soft, they nearly fall apart.  When the prune mixture has reduced, stir in a teaspoon of whole grain mustard and a pat of butter and stir until glossy, thick and so utterly jam-like that you want to lick it off the spoon.  (I know, most people get excited about a designer handbag — I go ga-ga over a good sauce).

the roasted pork and vegetables resting in a roasting pan.
arranging pork and veggies on a platter.

Transfer the pork and vegetables to a serving platter and dress them with the port sauce.  This combination is like autumn on a plate, hearty, rich, flavorful and eyes-rolling-back-in-your-head-good.

Serving the pork tenderloin with the port and mustard sauce.
carving the pork tenderloin.

More easy pork tenderloin recipes:

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roast pork tenderloin with prunes and port wine on a platter.
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4.27 from 19 votes

Pork Tenderloin with Port and Dried Plums

A delicious, savory roast with a sweet note from harvest fresh apples and dried plums.
Author: Lisa Lotts
Course Main Course
Cuisine American
Keyword pork tenderloin
Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4


  • 1 pound pork tenderloin
  • 2 granny smith apples peeled, seeded, sliced
  • 1 large onion sliced
  • 1 pound small potatoes such as fingerling, dutch baby, or waxy red or white potatoes
  • cups pitted prunes
  • 1 cup port wine
  • 4 tablespoons olive oil divided
  • 1 ½ teaspoons salt divided
  • 1 teaspoon pepper divided
  • 2 teaspoons rosemary divided
  • 1 cup chicken stock from rotisserie chicken or low-sodium broth
  • 1 teaspoon whole grain dijon mustard
  • 1 tablespoon butter


  • 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 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. 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. Whisk in the mustard and butter until thick and glossy.  Set aside.
  • 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.


Calories: 536kcal | Carbohydrates: 79g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 945mg | Potassium: 1133mg | Fiber: 9g | Sugar: 37g | Vitamin A: 560IU | Vitamin C: 29.6mg | Calcium: 56mg | Iron: 2mg

Don’t Forget To “Pin It” For Later!

This simple one-pan recipe for pork tenderloin with port and dried plums is fancy enough for company, and easy enough for Tuesday night!

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  1. Mike Bamonte says:

    Tawny port or ruby port?

    1. Theoretically, you could use either, however a ruby port is usually less expensive and pairs well. I’d stick with that.

  2. Alexandra says:

    5 stars
    I absolutely loved this. Cooking time took about 15-20 min longer. Well worth the wait. Soooo good! Thank you!

  3. 5 stars
    Lisa, we really enjoyed this and I thought it was fun to make . It took me longer to cook than the recipe states , but that wasn’t an issue because you can go do something else while you extend the time . I served it with mashed turnip , per one of your suggestions and it was perfect . Thanks again for another great recipe .

      1. Im making it again tonight. I can’t believe I waited so long .

        1. 5 stars
          I have made this three times. This time I did not have port so I substituted marsala wine- still delicious ! I have a new oven since the last time I made this but it still takes another 15- 20 minutes beyond the time in the recipe . This is a truly outstanding, flavorful meal- I would urge everyone to make it. It’s quick enough for a weekday but special enough for a Sunday or for company. I always serve it with mashed turnip , one of Lisa’s suggestions . I am from New England and we add nutmeg and butter to it .

  4. Arlene B. Heed says:

    5 stars
    I made this for an early dinner; it is delicious, one of the best recipes I have ever made.

  5. 5 stars
    I haven’t cooked with plums much but when I do, I really like the robust, fruity, sweet-but-not-too-sweet thing it adds. This recipe looks great. Thanks for sharing this family recipe.

  6. 5 stars
    a good alternative for dried plums?

    1. Prunes? LOL! The plums are what make this…

  7. I just love that you have weird vegetable crushes 🙂 Also, this looks so delicious!!

  8. 5 stars
    Oh gosh, this sounds fantastic. My mom used to make pork stuffed with prunes and then served with prune sauce too. Your recipe reminded me of this dish from my childhood. I have to make it asap!

  9. I can always use recipes for pork tenderloin. I have fingerlings I need to use too!

  10. 5 stars
    Pork and port…what a great combination. I love meals like this…little work….but amazing results. Company worthy…with time to actually enjoy visiting too.

  11. 5 stars
    I love meals that look impressive but don’t take much effort! My family would love this!

  12. 5 stars
    Port Wine sauce looks delicious! And fact that it is a complete meal with serving of potatoes! Awesome!