Sautéed Pork Tenderloin with Prunes

By tunes

Ingredients

• 1 tsp (5 mL) dried marjoram
• Salt and freshly ground pepper
• 1 lb (500 g) pork tenderloin
• 2 tbsp (25 mL) butter
• 8 pitted prunes, halved
• 3 tbsp (45 mL) balsamic vinegar
• 1/4 cup (50 mL) Armagnac
• 1 cup (250 mL) chicken stock
• 1 tbsp (15 mL) red currant jelly
• 1/4 cup (50 mL) whipping cream
• Garnish
• 2 tbsp (25 mL) chopped chives

Preparation

Step 1

Mix together marjoram, salt and pepper. Roll tenderloin in mixture.
Melt butter in skillet on medium-high heat until sizzling. Sauté pork until browned on all sides, about 5 minutes. Reduce heat to medium-low and cover skillet. Cook 12 to 18 minutes, depending on the thickness of the tenderloin, turning occasionally or until pork has a tinge of pink in the centre.
Meanwhile, in a small saucepan, simmer together prunes, balsamic vinegar and Armagnac until prunes are soft, about 15 minutes. Reserve.
Remove pork from skillet and skim any fat. Keep pork warm. Add prune cooking juice and stock, scraping any residue at bottom of pan. Raise heat, bring to boil and add red currant jelly, cream and reserved prunes. Simmer together until thickened, about 5 minutes.
Slice pork into 1/2 inch (1-cm) thick slices and place on serving dish. Pour over sauce and scatter with chives.


Serves 4