Pork Tenderloin with Red Wine and Prunes

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         FOOD FUNNY
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Here's a good one from Fran:

Yesterday I went to the doctor for my yearly physical. My blood pressure
was high, my cholesterol was high, I'd gained some weight, and I didn't
feel so hot. My doctor said eating right doesn't have to be complicated
and it would solve my physical problems. He said just think in colors;
Fill your plate with bright colors; greens, yellows, reds, etc. I went
right home and ate an entire bowl of M&M's and sure enough, I felt
better immediately. I never knew eating right could be so easy.

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            TODAY'S RECIPE
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We could dwell on how delicious this dish is, but let's not forget the
health benefits of the fiber in the prunes.

Pork Tenderloin with Red Wine and Prunes

2 pork tenderloins, about 1 lb (450 g) each
Salt and freshly ground pepper to taste
All-purpose flour for dredging
2 Tbs (30 ml) olive oil
1 cup (250 ml) dry red wine such as cabernet sauvignon or pinot noir
1 cup (250 ml) chicken stock
1 Tbs (15 ml) Dijon mustard
1 cup (250 ml) prunes
2 Tbs (30 ml) cold butter

Season the pork generously with salt and pepper and dredge lightly with
flour. Heat the olive oil in a large heavy skillet over high heat and
brown the tenderloins on all sides. Transfer, skillet and all, to a
preheated 450F (220C) oven and roast the tenderloins, turning once,
until pink in the center, about 10 minutes. Remove the skillet from the
oven, transfer the tenderloins to a cutting board, and cover them with
aluminum foil. Place the skillet over moderate heat and add the wine,
stock, mustard, and prunes. Cook, stirring to dissolve the brown bits in
the skillet, until the liquid is reduced by about half, about 5 minutes.
Meanwhile, cut the tenderloins into thin slices and arrange on a serving
platter. Remove the skillet from the heat and whisk in the butter until
the sauce is smooth and slightly thickened. Adjust the seasoning with
salt and pepper and spoon over the meat.
Serves 6 to 8.
Received on Wed Oct 3 22:38:44 2007