Coriander, which goes particularly well with pork, port, and prunes, gets a chance to shine with all three here. The spice coats the tenderloins as they roast and joins the wine and fruit in a sweet sauce for a subtle, interesting dish that couldn't be quicker or easier to prepare.
2 pork tenderloins (about 3/4 pound each)
2 1/2 teaspoons ground coriander
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 1/2 tablespoons cooking oil
1/2 cup port
1/2 cup canned low-sodium chicken broth or homemade stock
20 pitted prunes
2 tablespoons butter
How to Make It
Heat the oven to 400°. Season the tenderloins with 2 teaspoons of the coriander, 1/2 teaspoon of the salt, and the pepper.
In a large ovenproof frying pan, heat the oil over moderately high heat. Add the tenderloins and brown on all sides, about 3 minutes. Put the pan in the oven and cook until the tenderloins are just done to medium, about 15 minutes. Transfer the tenderloins to a carving board and leave to rest in a warm spot for about 5 minutes.
Pour off all the fat from the pan. Put the pan over moderate heat and add the port. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Add the broth, prunes, and the remaining 1/4 teaspoon salt. Boil until reduced to approximately 1/2 cup, about 3 minutes. Whisk in the remaining 1/2 teaspoon coriander and the butter. Slice the tenderloins and serve topped with the prunes and sauce.
Wine Recommendation: A light-bodied or subtly flavored red wine would fade away next to the intense fruity flavors of this dish. Fortunately, lusty red zinfandels are widely available and will work perfectly.
Quick From Scratch Herbs & Spices
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