Simple Way to Make Favorite Pork tenderloin with prunes and Mavrodaphne wine

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Speedy Pork tenderloin with prunes and Mavrodaphne wine. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Pork tenderloin with prunes and Mavrodaphne wine, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork tenderloin with prunes and Mavrodaphne wine delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork tenderloin with prunes and Mavrodaphne wine is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can have Pork tenderloin with prunes and Mavrodaphne wine using 12 ingredients and 7 steps. Here is how you can achieve that.

Tasty and well presented, for meticulous meals... Recipe by Athanasia

Ingredients and spices that need to be Get to make Pork tenderloin with prunes and Mavrodaphne wine:

1. 1 kg pork tenderloin
2. 500 g dried, pitted prunes
3. 500 ml Mavrodafne wine
4. 3 cloves garlic
5. Zest of 1/2 lemon
6. 2 cinnamon sticks
7. 1 tsp colorful pepper grains
8. Salt-pepper
9. 1 tbsp fresh rosemary
10. 6 tbsp olive oil
11. 1 tbsp butter or margarine
12. Some flour

Steps to make to make Pork tenderloin with prunes and Mavrodaphne wine

1. Cut the prunes in half and place them in a large jar (or another container that shuts well) with 300ml of the Mavrodaphne wine, chopped garlic, zest, pepper grains, rosemary and cinnamon sticks. Let them soak overnight (~ 8 hours).
2. Wash and wipe the tenderloin, remove visible fat and cut into slices.
3. Season with salt and pepper, flour the pork and saute in a wide pan (or a deep frying pan with a lid) pour half of the oil and let it increase temperature. Cook over high heat from both sides until it is browned and pour the remaining 200ml Mavrodaphne, then stir and turn down the heat.
4. Pour the plums along with all the other contents, close the lid and let it simmer until the sauce thickens.
5. Remove the cinnamon sticks towards the end, add the remaining olive oil and butter and stir.
6. The plums will have almost melted adding a sauce texture into our food...
7. You do not have to boil it too much, the tenderloin is a pure fillet and it is cooked quickly.

While this is in no way the end all be all guide to cooking easy and quick lunches it's very good food for thought. The hope is that will get your own creative juices flowing so you could prepare excellent lunches for the own family without the need to do too horribly much heavy cooking at the process.

So that is going to wrap this up with this special food Recipe of Any-night-of-the-week Pork tenderloin with prunes and Mavrodaphne wine. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!