The combination of savory and sweet flavors has long been popular in North African cooking, and these days it’s equally embraced in Spain, where restaurants can be found serving up goat cheese with tomato jam or pork with blackberry sauce. This particular sweet-savory combo, which is made with port, a fortified wine that is made just over the border in neighboring Portugal, can be whipped up in a matter of minutes in a single sauté pan as a no-sweat main course for guests.
Pork Tenderloin with Port Wine and Prunes
24 pitted prunes
1 cup (8 fl. oz./250 ml) ruby port
2 pork tenderloins
Fine sea salt and freshly ground black pepper
3 Tbs. olive oil
2 cups (16 fl. oz./500 ml) vegetable stock
Cut each prune lengthwise into 3 or 4 strips. Place in a bowl, mix with the port and let macerate for 1 hour.
Cut the pork tenderloins crosswise into 2-inch (5-cm) medallions. Season generously with salt and pepper.
In a wide, heavy sauté pan over medium heat, warm the olive oil. Add the pork medallions and cook,
turning once, until browned on both sides, about 2 minutes per side, shaking the pan regularly to prevent sticking. Using tongs, transfer to a platter and set aside.
Drain the prunes, pouring the unabsorbed port into the pan. Stir to scrape up any browned bits from the pan bottom. Add the stock and simmer until the liquid has reduced by half.
Return the pork medallions to the pan and simmer over medium heat for 5 minutes. Turn them in the sauce, add the prunes and cook until the sauce is bubbling and sticky.
Arrange the pork medallions on a serving platter, top with the prunes and pour the sauce over. Serve
immediately. Serves 4 to 6.
Find more than 100 recipes for the simple, unassuming, and satisfying
food of the Spanish countryside in Rustic Spanish by Paul Richardson.