Roast Pork Tenderloin with Prunes and Bay Leaves
Elevate your dinner table with the sophisticated flavors of Roast Pork Tenderloin with Prunes and Bay Leaves. This elegant yet approachable recipe perfectly marries the tender, juicy pork with the natural sweetness of prunes and the earthy aroma of bay leaves. Searing the pork locks in flavor, while a quick oven roast ensures a succulent finish. A savory wine and chicken stock reduction ties everything together, enhanced with fragrant rosemary and a hint of garlic. Ready in under an hour, this dish is perfect for weeknight meals or special gatherings. Serve it alongside creamy mashed potatoes or roasted vegetables for a meal that’s as comforting as it is refined. Rich in taste and visually stunning, this recipe guarantees to impress!
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Recipe Information
Ingredients
- 1.5 pounds pork tenderloin
- 1 cup prunes (pitted)
- 4 leaves bay leaves
- 2 tablespoons olive oil
- 4 cloves garlic cloves (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper (freshly ground)
- 0.5 cup white wine
- 0.5 cup chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloin dry with paper towels and season it evenly with kosher salt and freshly ground black pepper.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the pork tenderloin and sear on all sides until golden brown, about 2-3 minutes per side.
Remove the tenderloin from the skillet and set it aside.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds until fragrant, being careful not to burn it.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
Add the chicken stock, prunes, bay leaves, and chopped rosemary to the skillet. Stir to combine.
Return the pork tenderloin to the skillet, nestling it among the prunes and bay leaves.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the pork tenderloin reaches an internal temperature of 145°F (63°C).
Once cooked, remove the skillet from the oven and transfer the pork to a cutting board to rest for 5-10 minutes.
While the pork rests, place the skillet back on the stove over medium heat. Simmer the prune and bay leaf mixture for 3-5 minutes, allowing the sauce to thicken slightly.
Slice the rested pork tenderloin into medallions and arrange on a serving platter.
Spoon the prune sauce over the pork and serve warm. Enjoy your Roast Pork Tenderloin with Prunes and Bay Leaves!
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 87.0 g | ||
| Protein | 180.0 g | 360% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 203 mg | 16% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4957 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
