Ingredients
- one 2-3 pound pork tenderloin
- 12 pitted dried prunes
- 3 Tbsp. butter
- 1/2 tsp ground ginger
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 c. plus 2 Tbsp. water
- 1 Tbsp. cornstarch
Preparation
Step 1
Soak prunes in hot water until plump, about 10-15 min. Preheat oven to 325 degrees.
Slit tenderloin open lengthwise. Drain prunes and insert into tenderloin in a row. Tie pork back together with kitchen string. Combine ginger, salt and pepper and rub mixture all over the meat.
Melt butter in roasting pan on top of stove, then sear meat on all sides until nicely browned. Pour 1 1/2 c. water around roast in pan. Transfer pan to heated oven. Roast meat, uncovered, for 1 hour or until meat thermometer reads 160 degrees. Baste with pan juices every 20 min.
Transfer meat to cutting board, remove string, and carefully slice into rounds. Place slices on serving platter and tent with foil until serving.
For Gravey: Strain pan juices and return to roasting pan. Heat until light boil. Whisk corn starch and 2 Tbsp. water until smooth; quickly stir into juices until gravey is smooth and thick.