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Port and Plum Pork

Lisa Lotts
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.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main
Servings 4 servings

Ingredients
  

  • 1 1- pound pork tenderloin
  • 2 granny smith apples peeled seeded, sliced
  • 1 large onion sliced
  • 1 pound small potatoes such as fingerling dutch baby, or waxy red or white potatoes
  • 1 1/4 cups pitted prunes
  • 1 cup port wine
  • 4 tablespoons olive oil divided
  • 1 1/2 teaspoons salt divided
  • 1 teaspoon pepper divided
  • 2 teaspoons rosemary divided
  • 1 cup low sodium chicken broth
  • 1 teaspoon whole grain dijon mustard
  • 1 tablespoon butter

Instructions
 

  • In a small bowl, combine dried plums and port wine. Let sit for about an hour to plump the plums.
  • Preheat oven to 450 degrees.
  • Place apple slices, onion, potatoes, 3 tablespoons olive oil, 1 teaspoon of salt, rosemary and 1/2 teaspoon pepper into a medium bowl. Using your hands, toss to coat evenly. Set aside.
  • Place pork tenderloin into a roasting pan. Season with the remaining olive oil, salt, pepper and rosemary. Transfer the apple mixture to the roasting pan. Roast for about 18-20 minutes, stirring vegetables occasionally, until the pork is cooked to medium and onions and potatoes are cooked through and lightly browned.
  • While pork is roasting, transfer plums and port to a small saucepan. Add the chicken broth. Heat over medium high heat to boiling. Lower the heat so the sauce is at an active simmer (some bubbling, but not a rolling boil) and reduce until liquid is about half and is syrupy. Remove from heat. Whisk in the mustard and butter until thick and glossy. Set aside.
  • When roast is finished cooking, remove it from the oven and transfer to a cutting board. Tent with tin foil and let the meat rest for about 5 minutes. Slice into half-inch pieces and transfer to a serving platter. Scatter the apples, potatoes and onions, and plums around the roast. Drizzle the port sauce over the roast to serve.