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Pork Tenderloin with Port and Prunes

A home-style Pork Tenderloin with Port and Prunes made with Pork Tenderloins, Ground Coriander, Salt, Fresh Ground Black Pepper, and Cooking Oil. Keep it handy for the next time you cook it.

Ingredients

• 2
• 2 1/2 tsp
• 3/4 tsp
• 1/4 tsp
• 1 1/2 tbsp
• 1/2 cup
• 1/2 cup
• 20
• 2 tbsp

Method (preview)

1. 1

   Heat the oven to 400F.

2. 2

   Season the tenderloins with 2 teaspoons of the coriander, the pepper and 1/2 teaspoon of the salt.

3. 3

   In a large ovenproof frying pan, heat the oil over moderately high heat.

4. 4

   Add the tenderloins and brown on all sides, about 3 minutes.

5. 5

   Put the pan in the oven and cook until the tenderloins are just done to medium, about 15 minutes.

6. 6

   Transfer the tenderloins to a carving board and leave to rest in a warm spot for about 5 minutes.

7. 7

   Pour off all the fat from the pan.

8. 8

   Put the pan over moderate heat and add the port.

9. 9

   Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.

10. 10

    Add the broth, prunes and the remaining 1/4 teaspoon salt.

11. 11

    Boil until reduced to approximately 1/2 cup, about 3 minutes.

12. 12

    Whisk in the remaining 1/2 teaspoon coriander and the butter.

13. 13

    Slice the tenderloins and serve topped with the prunes and sauce.

14. 14

    NOTES: lusty red Zinfandels are widely available and will work perfectly.

15. 15

    Contributed to the FareShare Gazette by Jennie; 20 March 2011. www.fareshare.net

16. 16

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0