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Rosemary-Garlic Pork Tenderloin with Sweet-and-Sour Prunes Recipe

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This recipe for Rosemary-Garlic Pork Tenderloin with Sweet-and-Sour Prunes is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. (1 1/3 cups) pitted prunes
1 1/3 cups water
2/3 cup Sherry wine vinegar
1/2 cup sugar
1/4 cup olive oil
6 garlic cloves
2 tbsp chopped fresh rosemary
2 tsp cracked black pepper
1 1/2 lb. pork tenderloins
Generous pinch of dried crushed rep pepper
12 cups sliced escarole (about 1 large head)
1 cup chicken stock or canned low-salt chicken broth
Directions:
Directions:
1. Bring pitted prunes, 1 1/3 cups water, Sherry wine vinegar and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is syrupy, about 20 minutes. Set prunes aside.

2. Preheat oven to 400º. Blend 1/4 cup olive oil, garlic cloves, chopped fresh rosemary and cracked black pepper in food processor to form paste, Place pork tenderloins in roasting pan; rub with 3 1/2 tbsp garlic paste. Set remaining garlic paste aside. Roast pork tenderloins until thermometer inserted into thickest part registers 150º, about 30 minutes.

3. Meanwhile, heat remaining garlic paste and dried crushed red pepper in heavy large saucepan over medium-high heat. Add 12 cups sliced escarole; cover and cook until wilted, about 6 minutes. Mix in chicken stock.

4. Transfer pork to work surface and slice. Mix any pan juices from pork into prunes and bring to simmer. Divde escarole among 6 plates. Top with pork slices, then prunes. Seve immediately.
Personal Notes:
Personal Notes:
Very good, love the prunes

 

 

 

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