Pork Tenderloin with Prunes

Tender pink pork loin glazed in a creamy prune sauce. The contrast between the salty pork and sweet fruit brings a rustic depth typical of French countryside cooking.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 561
• Protein: 45 g
• Carbs: 32 g
• Fat: 20 g

Ingredients

• 800 g Pork tenderloin ( whole )
• 200 g Prune pitted ( whole )
• 3 piece Shallot ( minced )
• 150 ml Dry white wine
• 100 ml Cream
• 30 g Minimum butter sweet
• 2 piece Thyme ( sprigs )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 ml Veal stock concentrate

Instructions

1. Sear the meat

   In a pot, heat a little oil. Sear the pork tenderloin on all sides until well browned. The crust should be colored to trap the juices.

2. Sauté the shallots

   Remove the meat. Toss the chopped shallots into the hot fat. Let them become translucent without burning. When it smells like brown butter, it's ready.

3. Deglaze and simmer

   Put the meat back. Deglaze with white wine, scraping the bottom well to loosen the juices. Add the veal stock, prunes, and thyme. Cover and simmer over low heat.

4. Thicken the sauce

   Remove the meat to slice it. Pour the cream into the pot and reduce over high heat until the sauce coats the spoon. Adjust the seasoning.

Chef's tips

• Don't overcook the pork: it should remain slightly pink at the center to avoid becoming dry and tough.
• If the sauce is too thin, remove the lid for the last 5 minutes to reduce the liquid.

Storage

Keeps for 3 days in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.