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Pork Tenderloin in a Prune-Marsala Sauce Serves 4 to 6 This is a simple supper that can easily be prepared ahead. Make the sauce and sauté the pork, keeping them separate until just before serving. Combine and heat for a few minutes. Ingredients Prune-Marsala Sauce 1 Tbsp. (15 mL) unsalted butter or vegetable oil 1 cup (240 mL) finely chopped shallots (approximately 4 to 6 shallots) ½ cup (120 mL) chicken stock 20 prunes, sliced in half generous ½ tsp. (2.5 mL) fresh thyme leaves 5 Tbsp. (75 mL) Marsala Pork Tenderloin 2 pork tenderloins, approximately 1 lb. (455 g) each, cut into ½-inch (1.2-cm) thick medallions salt and freshly ground white pepper, to taste 2 Tbsp. (30 mL) vegetable oil or butter 1 cup (240 mL) chicken stock 1 Tbsp. (15 mL) unsalted butter Instructions For the Prune-Marsala Sauce Melt the butter or oil in a medium-sized frying pan. Add the shallots and sauté over medium-low heat for 3 to 4 minutes. Add the ½ cup (120 mL) of stock and simmer until the liquid has almost disappeared, about another 3 to 4 minutes. Add the prunes, thyme, and Marsala and simmer until the Marsala is syrupy, about 2 to 3 minutes. Set aside. For the Pork Tenderloin Season the pork medallions with salt and pepper. Heat the oil or butter in a frying pan until shimmering. Add the pork and sauté on each side for about 2 minutes. Lower the heat if the meat starts to burn. Remove the pork and place in a bowl. Deglaze the pan with 1 cup (240 mL) of chicken stock and simmer until it is reduced by half. Pour the reduced stock and pork juices into the Prune-Marsala Sauce and heat. Then mix in the 1 Tbsp. (15 mL) of butter. Finally, add the pork medallions and heat through. Overlap the medallions on the bread or on a serving dish and spoon the prune sauce overtop.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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