Pork tenderloin with prunes and Mavrodaphne wine. Pork tenderloin with prunes and Mavrodaphne wine. Turn off the heat, stir in the ginger and orange zest, and. AuthorNicole Perzik, Los Angeles, California, Notes: Nicole Perzik uses evaporated low-fat milk instead of While pork stands, add wine, broth, and prunes to unwashed frying pan.

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Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pork tenderloin with prunes and mavrodaphne wine. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Pork tenderloin with prunes and Mavrodaphne wine. Turn off the heat, stir in the ginger and orange zest, and. AuthorNicole Perzik, Los Angeles, California, Notes: Nicole Perzik uses evaporated low-fat milk instead of While pork stands, add wine, broth, and prunes to unwashed frying pan.

To begin with this particular recipe, we must prepare a few ingredients. You can have pork tenderloin with prunes and mavrodaphne wine using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pork tenderloin with prunes and Mavrodaphne wine:

{Make ready 1 kg of pork tenderloin.
{Get 500 g of dried, pitted prunes.
{Prepare 500 ml of Mavrodafne wine.
{Get 3 cloves of garlic.
{Take of Zest of 1/2 lemon.
{Get 2 of cinnamon sticks.
{Make ready 1 tsp of colorful pepper grains.
{Take of Salt-pepper.
{Make ready 1 tbsp of fresh rosemary.
{Make ready 6 tbsp of olive oil.
{Make ready 1 tbsp of butter or margarine.
{Make ready of Some flour.

Reduce the heat until the mixture is simmering, then add the prunes and return the cooked pork and any pork juices to the pan. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Sear the pork tenderloins on all sides until golden brown.

Instructions to make Pork tenderloin with prunes and Mavrodaphne wine:

Cut the prunes in half and place them in a large jar (or another container that shuts well) with 300ml of the Mavrodaphne wine, chopped garlic, zest, pepper grains, rosemary and cinnamon sticks. Let them soak overnight (~ 8 hours)..
Wash and wipe the tenderloin, remove visible fat and cut into slices..
Season with salt and pepper, flour the pork and saute in a wide pan (or a deep frying pan with a lid) pour half of the oil and let it increase temperature. Cook over high heat from both sides until it is browned and pour the remaining 200ml Mavrodaphne, then stir and turn down the heat..
Pour the plums along with all the other contents, close the lid and let it simmer until the sauce thickens..
Remove the cinnamon sticks towards the end, add the remaining olive oil and butter and stir..
The plums will have almost melted adding a sauce texture into our food....
You do not have to boil it too much, the tenderloin is a pure fillet and it is cooked quickly..

This recipe is borrowed from another site, Well, just incredibly delicious! And a glass of port wine can and dinner ;) Romantic, so to speak Step by step instruction of cooking Pork tenderloin with prunes. Impress your guests with a pork tenderloin, lightly seasoned and baked, and served with the simple red wine sauce that cooks along with the pork. Top with onion and celery, and pour wine over all. Trim the silver skin off the tenderloins.

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