pork tenderloin with apples, onions, and prunes
- 8 ounces pitted prunes
- ½ cup water
- 2 tablespoons olive oil
- 2 - 3 carrots, peeled and medium-diced
- 6 large shallots, peeled and diced
- 2 tablespoons red wine vinegar
- 1½ cups red wine (we used Zinfandel)
- 2 tablespoons cold butter
- 2 - 3 pound boneless pork tenderloin
- 2 tablespoons olive oil
- 1 - 2 tablespoons Herbes de Provence (If you don't have that, use chopped thyme or basil)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup chicken stock, water, or white wine
- 1 large onion, peeled and thinly sliced
- 4 apples, peeled, cored, and cut into chunks
- Preheat the oven to 400 degrees Fahrenheit.
- Place the prunes and water in a small saucepan, cover, and cook for about 10 minutes over medium heat.
- In a skillet, heat the olive oil and saute the carrots and shallots over medium-low heat for about 10 minutes, until they start to brown.
- Add the vinegar and red wine, then cover and simmer over low heat for about 20 minutes.
- Strain the liquid into the saucepan that contains the prunes and discard the solids that remain.
- Turn the heat up to medium and add the cold butter into the wine sauce until it's melted, then set aside.
- Place the pork in a roasting pan.
- Combine the olive oil and Herbes de Provence in a small bowl, then completely coat the meat with the mixture.
- Pour the chicken stock, water, or wine into the bottom of the roasting pan.
- Add the apples and sliced onion to the roasting pan, packing it all in tightly around the meat.
- Cook uncovered for 1 hour, or until a meat thermometer reads 150 degrees.
- Let rest for about 5 minutes before removing the meat to a cutting board and slicing into ½-inch-thick slices.
- Reheat the wine sauce, then spoon some onto each plate and top with slices of pork roast.
- Serve with the cooked apples and onions on the side.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2015/10/13/stepping-into-your-comfort-zone/
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