Tuesday, October 6, 2009

Pork Tenderloin with Apples and Prunes

This represents a perfect fall dish to me - earthy apple and rosemary flavours, tender meat and a hint of sweetness in the prunes. Served with roasted potatoes, baked tomato halves and steamed broccoli.

Pork Tenderloin with Apples and Prunes

1 T olive oil
1 pork tenderloin
salt and pepper to taste
2 apples, quartered, cored and cut into wedges
1/4 - 1/2 cup dried prunes, quartered
2 Tablespoons grainy mustard
1 cup white wine (or apple juice)
1 sprig fresh rosemary

Heat oil in large skillet over medium-high heat. Season the tenderloin with salt and pepper. Brown in the oil on all sides. Whisk the wine with the mustard to blend, then add to skillet along with the apples and prunes. Lay the fresh rosemary sprig on top. Simmer, covered, 20-30 minutes or until tenderloin is tender. The apples will have cooked down somewhat and all will be wonderfully fragrant.

Slice the tenderloin and serve with the apples and prunes. Garnish with another sprig of rosemary, if desired.
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