Sautéed Pork Tenderloin with Prunes

Ingredients for Sautéed Pork Tenderloin with Prunes

• 240ml dry or semisweet white wine

• 230g pitted prunes

• 2 pork tenderloins, about 450g each

• Sale

• Pepper

• 45ml di olio d'oliva

• 2 tablespoons meat glaze (see below)

• 120 ml di panna doppia

In a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight.

Trim the silver skin off the tenderloins. Cut the tenderloins into rounds about 3/4 inch thick. Season the rounds on both sides with salt and pepper.

In a sauté pan just large enough to hold the rounds, heat the olive oil over high heat. When it smokes, add the pork rounds and brown, turning once, for about 3 minutes on each side, or until they feel firm to the touch. If they start to get too brown, turn down the heat. Transfer the pork rounds to a warmed platter and set aside in a warm spot. Pour the fat out of the pan.

Drain the prunes, reserving the wine and prunes separately. Measure out 120ml the wine. Return the pan to high heat and add the 120ml wine and the prunes. Deglaze the pan, scraping up any brown bits on the bottom of the pan with a wooden spoon, then stir in the meat glaze, if using. Boil until the wine is reduced by about half; if you have added the glaze, the sauce will develop a lightly syrupy consistency. Add the cream and boil until reduced to a light sauce consistency. Season with salt and pepper.

Arrange the pork rounds on warmed plates and spoon the sauce and prunes over the top.

Avvertenza

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