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Prunes – Direct to the Palate

25 mayo, 2021

Prune News Live to the Palate

One of the recipes that I prepared during the past parties to share with the family was this one from Baked pork tenderloin accompanied by prune sauce, which delighted all my guests.

The ingredients:
(for 8 – 10 people) a 2 kg pork tenderloin, several leaves of sage, a branch of fresh rosemary and several sprigs of thyme, Worcestershire sauce, a tablespoon of mustard, 2 cloves of garlic, 2 tablespoons of olive oil , 1 glass of dry white wine, salt and pepper to taste. For the sauce: half an onion, 150 grams of seedless prunes, 1 cup of stock or broth, 1 small glass of red wine, salt and pepper.

The preparation:
The night before or in the morning of the day it is going to be prepared, the tenderloin that has already been bought in the butcher shop prepared (tied and clean, with little fat) is marinated with the finely chopped sage, rosemary and the leaves of the thyme, add the crushed garlic and Worcestershire sauce and spread the mustard and olive oil, add salt and pepper and leave it to marinate in a container in the fridge and remove it for a couple of hours before taking it to the oven .

Before placing in the oven, the white wine is added and it is first baked covered with aluminum foil at a temperature of 180 degrees Celsius) for approximately 55 minutes, then the oven temperature is raised to 200 degrees and the paper is removed. aluminum and leave for another 55 minutes. The total baking time is about 50 to 55 minutes per kilo and when you pierce the pork it should not bleed if it is well cooked.

On the other hand, for the sauce, the finely cut onion is sautéed in a little olive oil, when it is transparent add the prunes, the wine and the amount of background that they consider necessary, with a mixer the sauce is liquefied and salt and pepper are added to taste.

The tenderloin is served in slices accompanied by the sauce and it is really delicious.