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Practical Way to Producing Perfect Pork tenderloin with prunes and Mavrodaphne wine

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Pork tenderloin with prunes and Mavrodaphne wine

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

To make an extraordinary Pork tenderloin with prunes and Mavrodaphne wine, below are the ingridients required:

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

After readying the components, now you are ready to make your appetizing Pork tenderloin with prunes and Mavrodaphne wine by following the guidances on this section:

  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..

AuthorNicole Perzik, Los Angeles, California, Notes: Nicole Perzik uses evaporated low-fat milk instead of While pork stands, add wine, broth, and prunes to unwashed frying pan. In a large ovenproof frying pan, heat the oil over moderately high heat. Remove the pork from the water bath and remove it from the bag, discarding any aromatics. Add a cup of dry white wine or vermouth and let it reduce by half. Roasted Pork Tenderloin with Pears and Prunes recipe from Sunsweet®.

Recipe : Pork tenderloin with prunes and Mavrodaphne wine

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