Sautéed Pork Tenderloin with Prunes
Sautéed Pork Tenderloin with Prunes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. In a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight.
Trim the silver skin off the tenderloins.
Cut the tenderloins into rounds about 3/4 inch thick.
Season the rounds on both sides with salt and pepper.
In a sauté pan just large enough to hold the rounds, heat the olive oil over high heat.
When it smokes, add the pork rounds and brown, turning once, for about 3 minutes on each side, or until they feel firm to the touch.
If they start to get too brown, turn down the heat.
Transfer the pork rounds to a warmed platter and set aside in a warm spot.
Pour the fat out of the pan.
Drain the prunes, reserving the wine and prunes separately.
Measure out 1/2 cup of the wine.
Return the pan to high heat and add the 1/2 cup wine and the prunes.
Deglaze the pan, scraping up any brown bits on the bottom of the pan with a wooden spoon, then stir in the meat glaze, if using.
Boil until the wine is reduced by about half; if you have added the glaze, the sauce will develop a lightly syrupy consistency.
Add the cream and boil until reduced to a light sauce consistency.
Season with salt and pepper.
Arrange the pork rounds on warmed plates and spoon the sauce and prunes over the top.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.