Pork Tenderloin With Prune Sauce
Let’s bake pork tenderloin together with a sweet mixture of green apples and sweet potatoes. Enhance the pork and the vegetable side with an interesting and stylish white wine and prune sharp sauce. Now let the flavors enchant your guests. Can you hear their words of praise, already?
Ingredients Needed for Pork Tenderloin With Prune Sauce
1 cup prunes, pitted
1 cup white wine
2 small green apples, halved and sliced
2 small sweet potatoes, thickly sliced
2 small onions, quartered
2 tablespoons of olive oil
1 teaspoon dried rosemary
1 pound pork tenderloin
1 teaspoon mustard
1 teaspoon butter
½ cup vegetable stock
How to Make Pork Tenderloin With Prune Sauce
- Add the prunes to a bowl and pour the white wine over them. Let them soak for 60 minutes.
- Add the green apples, sweet potatoes, onion, and 1 tablespoon of olive oil to a bowl. Season with salt, pepper, and dried rosemary. Mix until even.
- Add the pork tenderloin to a roomy baking dish. Season with salt and pepper on both sides and rub in.
- Add the vegetable mixture, drizzle with the remaining tablespoon of olive oil, then bake for 35 minutes at 390⁰F/195⁰C.
- Add the soaked prunes and white wine to a skillet over low heat. Cook and stir until it bubbles.
- Add the mustard and butter. Cook and stir in until the butter melts.
- Add the vegetable oil, stir in, then cook for 15 minutes, or until reduced. Serve this prune sauce over pork and veggies.
In step 7, it says to add the vegetable oil. I think you mean vegetable broth….
Your right, Matt! Thank youuuu! 🎈