Pork Tenderloin with Dried Plums, Apples, & Onions

The Scandinavians usually have roast pork for Christmas dinner, although pork ribs, Goose and Turkey are also popular. This Pork tenderloin recipe features the fruits incorporated into the sauce instead of the more usual location stuffed inside the pork.

Yield:
6 servings
Category:
Pork
Cuisine:
Swedish

INGREDIENTS:

  • 2 1 1/4 pound pork tenderloins
  • 1 3/4 teaspoons salt
  • 1 3/4 teaspoons black pepper
  • 1 tablespoon olive oil
  • 1 Granny Smith apple cut into 1/4 inch thick wedges
  • 1 large onion, chopped
  • 1 cup packed pitted prunes (sometimes called dried plums), quartered
  • 1 1/2 cups low-sodium chicken broth (12 ounces)
  • 1/2 cup heavy cream
  • 1/4 cup white wine
  • 2 tablespoons coarse-grain mustard

DIRECTIONS:

  1. Heat the oven to 375°F.
  2. Pat the tenderloins dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper (total). Heat oil in a large heavy skillet until hot but not smoking, then brown pork, on all sides, 4 minutes total.
  3. Place seared roast on a tray or board and cut slits into meat at random or in a pattern. Insert slivered garlic, and ginger into slits.
  4. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted into the center of the meat registers 140°F, about 15 minutes.
  5. While pork roasts, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 tablespoon fat from skillet, then cook the onion in a skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes.
  6. Add apples, prunes, and broth and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered.
  7. Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and heat sauce over moderate heat, stirring, until hot.
  8. Cut pork into medallions. Serve pork with sauce.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/2062