Sautéed Pork Tenderloin with Prunes

James Peterson


  • 1 Cup  dry or semisweet white wine
  • 1/2 Pound  prunes
  • pork tenderloins, about 1 pound each
  • 3 Tablespoons  olive oil
  • 2 Tablespoons  meat glaze*
  • 1/2 Cup  heavy cream
  •   Salt and pepper, to taste

More Recipes

by Meat - A Kitchen Education Cookbook

To sauté pork tenderloins, cut them into rounds (noisettes) about 3/4-inch thick, brown them over high heat, and then continue cooking them until they are firm to the touch. Here, they are served with a sauce made with prunes soaked in wine, a little meat glaze (if you have it), and some cream. 


In a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight.

Trim the silver skin off the tenderloins. Cut the tenderloins into rounds about ¾-inch thick. Season the rounds on both sides with salt and pepper.

In a sauté pan just large enough to hold the rounds, heat the olive oil over high heat. When it smokes, add the pork rounds and brown, turning once, for about 3 minutes on each side, or until they feel firm to the touch. If they start to get too brown, turn down the heat. Transfer the pork rounds to a warmed platter and set aside in a warm spot. Pour the fat out of the pan.

Drain the prunes, reserving the wine and prunes separately. Measure out ½ cup of the wine. Return the pan to high heat and add the ½ cup wine and the prunes. Deglaze the pan, scraping up any brown bits on the bottom of the pan with a wooden spoon, then stir in the meat glaze, if using. Boil until the wine is reduced by about ½; if you have added the glaze, the sauce will develop a lightly syrupy consistency. Add the cream and boil until reduced to a light sauce consistency. Season with salt and pepper.

Arrange the pork rounds on warmed plates and spoon the sauce and prunes over the top. 


*To make meat glaze, put 5 quarts beef broth in a pot on the stove top and bring to a gentle simmer. Move the pot slightly off center of the burner and adjust the heat so the liquid bubbles gently on one side (a bubble rises only every second or two). Simmer gently, frequently skimming off the fat and froth as they accumulate with a ladle, until the broth is reduced by about half. Remove from the heat and strain through a fine-mesh strainer into a smaller pot. Return the broth to the stovetop and continue reducing the same way. When it is again reduced by half, strain it into a smaller pot and continue reducing until you have about 2/3 cup. Transfer to a jar or plastic container, let cool, cover, and refrigerate for up to 3 months or freeze indefinitely. If you prefer to make and use demi-glace, only reduce the broth to 1 1/3 cups and use twice as much in recipes calling for meat glaze. Additionally, you can purchase meat glaze online here.




Calories per serving:

694 calories

Dietary restrictions:

Low Sodium Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 119g 183%
  • Carbs 211g 70%
  • Saturated 44g 221%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 56g
  • Polyunsaturated 11g
  • Protein 202g 405%
  • Cholesterol 764mg 255%
  • Sodium 551mg 23%
  • Calcium 324mg 32%
  • Magnesium 422mg 105%
  • Potassium 6,265mg 179%
  • Iron 18mg 101%
  • Zinc 20mg 134%
  • Phosphorus 2,602mg 372%
  • Vitamin A 690µg 77%
  • Vitamin C 1mg 1%
  • Thiamin (B1) 9mg 615%
  • Riboflavin (B2) 4mg 213%
  • Niacin (B3) 68mg 339%
  • Vitamin B6 9mg 442%
  • Folic Acid (B9) 12µg 3%
  • Vitamin B12 5µg 89%
  • Vitamin D 4µg 1%
  • Vitamin E 9mg 46%
  • Vitamin K 34µg 42%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...