Saturday, February 21, 2009

Recipe Time Pork Tenderloin with Port & Dried Plum Sauce

Enough with the calorie counting!

Today was our "free" day, and I made a super tasty treat. Serve this with brown rice or couscous to soak up the yummy sauce. Add a side of steamed asparagus dressed with olive oil, sea salt and fresh ground pepper - you have a complete meal.


1 2 lb pork tenderloin
1 teaspoon salt, divided
Freshly ground pepper to taste
2 tablespoons olive oil, divided
1 tablespoon butter
1 cup minced shallots (5-6 large)
2 teaspoons grated fresh ginger
1 tablespoon brown sugar
1/4 cup sherry or red-wine vinegar
2 teaspoons dry thyme
1 14-oz. can reduced-sodium beef broth
2 cups large pitted dried plums
1 cup tawny port
2 tablespoons water

2 teaspoons cornstarch

1. Preheat oven to 375°F.

2. Season pork with 1/2 teaspoon salt and plenty of pepper.

3. Heat 1 tablespoon oil and butter in a large skillet over medium heat. Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes. Transfer pork to a baking dish.

4. Roast the pork until just cooked through, 40 to 45 minutes (an instant-read thermometer inserted in the center should register 155°F). Let rest, loosely covered with foil, for 5 minutes.

5. While pork cooks, add the remaining 1 tablespoon oil to the skillet. Add shallots and ginger and cook, stirring, until soft and lightly browned, 3 to 5 minutes. Add brown sugar, vinegar and thyme. Bring to a simmer and immediately add broth. Simmer for 10 minutes. Stir the prunes and port into the shallot mixture. Reduce heat and simmer over low heat for 10 minutes.

6. As pork is resting, combine water and cornstarch in a small bowl. Stir the cornstarch mixture into the prune/shallot mixture a little at a time, stirring and adding more as needed, until the sauce just coats the spoon.

7. Slice the pork and arrange on a serving platter. Spoon the sauce over the pork. Serve immediately.

1 comment:

  1. Two thumbs up!!!!
    Great Meal - I can't
    wait for the left overs!!! :)
    Lv, PK