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Sautéed Pork Tenderloin With Prunes

Meat - A Kitchen Education Cookbook|

Sautéed Pork Tenderloin With Prunes
4 (1 ratings)
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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. 
Servings
4
Ingredients
  • 1 cup dry or semisweet white wine
  • 1/2 pound prunes
  • 2 pork tenderloins, about 1 pound each
  • 3 tablespoon olive oil
  • 2 tablespoon meat glaze*
  • 1/2 cup heavy cream
  • salt and pepper, to taste
Directions
  1. In a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight.
  2. 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.
  3. 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.
  4. 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.
  5. Arrange the pork rounds on warmed plates and spoon the sauce and prunes over the top.
 
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