"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pork Tenderloin with Prunes Recipe

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This recipe for Pork Tenderloin with Prunes, by , is from Palatinate Chapter Daughters of the American Revolution, 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!

Contributor:  
Contributor:  
Sherrill Koken

Category:
Category:

Ingredients:  
Ingredients:  
1 pork tenderloin, about 1-1.5 lb.
8-10 dried prunes
white wine
8-10 walnuts
salt, pepper
mustard
10-12 slices bacon

crème frâiche
salt, white pepper





Directions:
Directions:
1. Soak the prunes in some white wine to cover, at least for 20 minutes (longer is better).

2. Clean the pork of any fat and slice not quite through down the length.

3. Spread the inside of the tenderloin with mustard. Salt and pepper the meat.

4. Remove the prunes from the wine and press a walnut into each.

5. Spread the walnut filled prunes over the meat and shut the flaps.

6. Secure the meat by wrapping overlapping pieces of bacon around the tenderloin.

7. Brown the meat in a pan on all sides for 8-10 minutes and then place in the oven (350°F, 180°C) to finish, about 15-20 minutes, till done.

Tip: If there are any juices in the pan, you can combine them with the leftover wine and some crème frâiche to make a sauce. Blend, cook down a little and season with salt and white pepper.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
My father-in-law basically never cooked, but this recipe he always insisted on making himself. Very elegant and not difficult!

 

 

 

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