- 4
Ingredients
- 1 1/4 pounds pork tenderloin
- 1 teaspoon olive or canola oil
- 1 small shallot, minced
- 1/4 cup chicken stock
- 1/4 cup prune juice
- 1/4 ruby port wine
- 1/3 cup chopped dried plums (or prunes)
- 1 teaspoon Dijon mustard
- 1 heaping tablespoon no-sugar-added boysenberry preserves
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation
Step 1
1.Preheat the oven to 400ºF. Lightly season pork with salt and pepper to taste.
2. Heat the oil in a large non-stick skillet over medium high heat. Add the tenderloins and brown well on all sides. Remove the meat and transfer to a baking sheet. Roast in the oven for 20 minutes or until a meat thermometer reads 145ºF. Remove from the oven, cover and let rest 5 to 10 minutes.
3. While the meat roasts, make the pan sauce. Add the shallot to the skillet and sauté for 2 minutes. Add the stock, prune juice and port and cook over low heat for 5 to 8 minutes until the mixture reduces slightly. Stir in the plums, Dijon, and preserves, and continue to cook for 3 to 5 minutes or until the sauce becomes syrupy. Remove from heat and swirl in the butter. Season with the salt and pepper (or more to taste).
4. To serve, slice the meat and lay it onto plates. Spoon the sauce over each serving.
Makes 4 servings
Per Serving (4 ounces meat and sauce)
Calories 290