The prunes go well together with the pork and fresh thyme in this tasty fall dish. Serve with a slice of parsnip, carrot and potato gratin and a simple green salad.
Pork tenderloin with prunes (serves 4)
8 thick slices of pork tenderloin about 3.5oz (100g) each, trimmed
2 tbsp olive oil
1 onion, diced
16 prunes, pitted
1 cup (250ml) white wine
1 cup (250ml) vegetable stock
1 bay leaf
1 tbsp fresh thyme, finely chopped
1 cup (250ml) cream
sea salt and cracked black pepper
Place the prunes in a small pot, cover with water and bring to the boil. Reduce the heat, allow to simmer for 5 minutes, drain and set aside.
Meanwhile, heat the oil in a large non-stick pan over medium heat. Season the pork with salt and pepper and saute for about 4 to 5 minutes each side or until cooked to your liking. Remove from the pan, set aside and keep warm. Add the onions to the same pan and cook until soft and translucent. Add the wine, bring to the boil and allow to simmer for a few minutes. Add the stock, bay leaf and thyme and bring to the boil again. Reduce the heat and allow to simmer until the liquid has reduced by half. Next add the cream and prunes and allow to simmer for another 5 to 10 minutes or until the sauce has somewhat thickened. Return the pork to the pan to heat through. Serve the pork and prunes with a side of parsnip, carrot and potato gratin.
