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Roasted Pork Tenderloin with Prunes
This tender and juicy pork dish combines the bite of onion with the sweetness of prunes in perfect harmony.
5
from 1 vote
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Course:
Main Course
Cuisine:
American, French
Prep Time:
1
hour
hour
15
minutes
minutes
Cook Time:
1
hour
hour
30
minutes
minutes
Resting Time:
10
minutes
minutes
Servings:
8
Calories:
443
kcal
Author:
Candy
Equipment
Cast Iron Skillet or other heavy frying pan
Roasting dish/pan
Ingredients
4-5
lb
pork tenderloin
tied
4
cloves
garlic
minced
1 ½
tsp
coarse salt
¼
tsp
ground peppercorns
½
tsp
sugar
1
tsp
dried sage
2
Tbs
AP flour
3
Tbs
olive oil
1
medium onion
grated
1 ½
cups
water
plus more for prunes
2
cups
pitted prunes
dried plums
Instructions
In a small bowl, combine salt, pepper, sugar, garlic, and sage. Coat the pork evenly with the mixture
Cover tightly with plastic wrap and let sit at room temperature for 1 hour
Preheat oven to 350℉
Sprinkle flour over pork to lightly coat, shake to remove any excess
In a large skillet, heat oil over medium-high heat. Add pork and brown on all sides
Transfer pork to a large roasting pan
Grate onions over pork
Add 1 ½ cups water to roasting pan, and roast, covered, for 1 hour - basting occasionally
In a medium bow, soak prunes in enough cold water to cover for 15 minutes
Drain and add the prunes to the roasting pan
Cover and reduce heat to 325℉ and roast until internal temperature reaches 145℉ (about 15-30 minutes)
Remove pork from pan and rest for 10 minutes
Place roasting pan on stove and heat over medium-high heat. Cook pan juices until reduced and thickened enough to coat the back of a wooden spoon
Slice pork, arrange on serving platter, and serve with sauce
Nutrition
Calories:
443
kcal
|
Carbohydrates:
32
g
|
Protein:
48
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
147
mg
|
Sodium:
583
mg
|
Potassium:
1243
mg
|
Fiber:
3
g
|
Sugar:
18
g
|
Vitamin A:
346
IU
|
Vitamin C:
2
mg
|
Calcium:
44
mg
|
Iron:
3
mg