Pork Tenderloin with Prunes

This is a delicious way to prepare pork tenderloin. It is sure to impress. Perfect for a special occasion, or even a mid-week dinner! Pairs well with mashed potato, baked potato, or rice.

Watch Todd prepare this on Todd & Vittoria’s Sicilian Food Adventures

Ingredients:

• 24 Prunes (250g), pitted and rough chopped
• 4 cup (1000 mL) White Wine
• 2 Pork Tenderloins
• 1/4 c (60-65g) Butter
• 1/4 c diced Carrot
• 1/4 c diced Onion
• 1/4 c diced Celery
• 2 c (500 mL) Cream
• 1/4 c (62 ML) Crème de Cassis
• 2-4 TBSP fresh minced Parsley

Preparation:

1. Soak prunes in wine for 2 or more hours. Drain, but reserve the wine.
2. Heat a thin layer of oil in heavy deep skillet over medium high heat. Pat pork dry, add to skillet and brown well on all sides. Transfer the pork from the skillet to a plate, tent with foil.
3. Melt butter in the same skillet over medium high heat. Add carrots, celery, onion and cook until lightly browned, stirring frequently. This will take about 10 minutes.
4. Stir in wine, scraping up brown bits. Add pork back into skillet. Reduce heat to low. Cover and simmer until pork is tender. 10-15 minutes. Do not overcook. (I like to pull the tenderloin when internal temperature is 140-150F/60-66C)
5. Transfer pork to platter, tent with foil to keep warm. Strain the pan juices, pressing on the vegetables to extract as much liquid as possible. Stir these juices back into the skillet, scraping up browned bits. Boil uncovered until reduced to half its volume.
6. Stir in the cream and continue to boil over medium low heat until reduced and thickened. Add prunes and Crème de Cassis and heat through.
7. Remove foil from pork. Slice the tenderloins on the platter to 1 1/2”/4cm thick. Spoon sauce over the medallions. Sprinkle with parsley.

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