Pork Tenderloin With Prunes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups dried pitted prunes |
1 cup white wine |
8 (1 1/2-inch-thick) pork tenderloin slices (about 1 1/2 pounds) |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground black pepper |
3 tablespoons all-purpose flour |
3 tablespoons butter or margarine |
1/2 cup chicken broth |
1/2 cup whipping cream |
2 teaspoons red currant jelly |
maraschino cherries (optional) |
Directions:
1. Combine prunes and wine in a small saucepan; cover and let stand at room temperature overnight. Bring prune mixture to a boil. Reduce heat, and simmer 10 minutes. Drain prunes, reserving liquid. Set prunes and liquid aside.
2. Sprinkle pork with salt, pepper, and flour. Brown on all sides in butter in a large skillet over medium heat. Drain pork on paper towels; reserve 1 tablespoon pan drippings in skillet. Add reserved prune liquid, chicken broth, and pork to skillet. Bring to a boil. Reduce heat; cover and simmer 40 minutes or until pork is tender.
3. Remove pork to a warmed serving platter; reserve liquid in skillet. Stir in whipping cream; cook over low heat 3 minutes or until slightly thickened, stirring constantly. Add jelly; stir until dissolved. Stir in prunes; cook over low heat until hot. Place prunes around pork on platter; pour sauce over top. Garnish with maraschino cherries, if desired.
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