This is a stunning main dish meal that is easy to throw together and seems to elegant. Roast your pork tenderloin and then serve it with a decedent port and plum sauce.
They flavors of this dish are something that are very familiar to me growing up because both my mom and my grandmother, Madou, who died last month, would make this dish or some variation of it. I loved it because of the tangy sweet flavors. You’ll love it because Pork Tenderloin with Port and Dried Plums is a wow-zer meal that comes together in under an hour and makes you look like a super hero.
It starts with sweet, plump dried plums soaked in a cup of port wine and then reduced down to a sweet syrup — #doesntsuck!
While the prunes soak and simmer, prep the onions and apples. If you have larger potatoes, cut them into bite sized pieces, but if you have fingerling or Dutch Baby, potatoes, they can remain whole. I admit to having a weird vegetable crush on baby potatoes – don’t judge.
Season the pork and vegetables with a simple mix of fresh rosemary, salt, pepper and olive oil and arrange them in a roasting pan with the pork resting on the vegetables. Roast at a high heat.
While the pork roasts, cook the prunes down until they’re so soft, they nearly fall apart. When the prune mixture has reduced, stir in a teaspoon of whole grain mustard and a pat of butter and stir until glossy, thick and so utterly jam-like that you want to lick it off the spoon. (I know, most people get excited about a designer handbag — I go ga-ga over a good sauce).
Transfer the pork and vegetables to a serving platter and dress them with the port sauce. This combination is like autumn on a plate, hearty, rich, flavorful and eyes-rolling-back-in-your-head-good.Print
Lisa is a South Florida based food blogger who derives inspiration from a diverse family food-background, which includes southern comfort foods, traditional French and Caribbean cuisine. On her blog, Garlic and Zest, she explores fresh, innovative flavors and the inexorable link between food and family. Her approachable fare tastes like home.