Pork Tenderloin with Port and Prunes
- SERVINGS: 4
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
- 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.
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.