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Roasted Pork Tenderloin with Prunes

5 from 1 vote
This tender and juicy pork dish combines the bite of onion with the sweetness of prunes in perfect harmony.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Servings: 8
Course: Main Course
Cuisine: American, French
Calories: 443
Ingredients Equipment Method

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

Equipment

  • Cast Iron Skillet or other heavy frying pan
  • Roasting dish/pan

Method
 

  1. In a small bowl, combine salt, pepper, sugar, garlic, and sage. Coat the pork evenly with the mixture
  2. Cover tightly with plastic wrap and let sit at room temperature for 1 hour
  3. Preheat oven to 350℉
  4. Sprinkle flour over pork to lightly coat, shake to remove any excess
  5. In a large skillet, heat oil over medium-high heat. Add pork and brown on all sides
  6. Transfer pork to a large roasting pan
  7. Grate onions over pork
  8. Add 1 ½ cups water to roasting pan, and roast, covered, for 1 hour - basting occasionally
  9. In a medium bow, soak prunes in enough cold water to cover for 15 minutes
  10. Drain and add the prunes to the roasting pan
  11. Cover and reduce heat to 325℉ and roast until internal temperature reaches 145℉ (about 15-30 minutes)
  12. Remove pork from pan and rest for 10 minutes
  13. 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
  14. Slice pork, arrange on serving platter, and serve with sauce