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We hope you got insight from reading it, now let’s go back to pork tenderloin with prunes and mavrodaphne wine recipe. You can have pork tenderloin with prunes and mavrodaphne wine using 12 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Pork tenderloin with prunes and Mavrodaphne wine:

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

Instructions 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.

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