Thursday, 11 June 2009

Sage-Roasted Pork Tenderloin with Dried Plum Sauce

This week for Tyler Florence Fridays, I made Tyler's Sage-Roasted Pork Tenderloin with Dried Plum Sauce. Dried plums are code for prunes, I guess it sounds sexier. This was a simple and delicious dish, the pork is seared on a high heat and finished off in the oven while the sauce reduces. With an entire bottle of wine (I guessed at 750mls, he didn't specify) it is rich and flavourful and the perfect accompaniment to the pork. We had this with roasted fingerling potatoes and balsamic onions.. and more red wine, of course.
Another winner from Tyler, simple and flavourful - who could ask for more?

Sage-Roasted Pork Tenderloin with Dried Plum Sauce
Serves 2
1 hour

Plum Sauce
1 bottle fruity red wine, such as Pinot Noir
1/3 cup sugar
2 tablespoons red wine vinegar
3/4 cup pitted prunes
Sea salt and freshly ground black pepper

Pork Tenderloin
4 fresh sage leaves
1 pound pork tenderloin
Sea salt and freshly ground black pepper
Extra-virgin olive oil

Start with the plum sauce, because it takes longer than the pork. Combine the red wine, sugar, vinegar, and prunes in a pot. Cook over medium heat until the prunes simmer down and get really soft, about 20 minutes. While that is cooking, move on to the pork.

Preheat the oven to 400 degrees F. Arrange the sage sprigs in a row down the length of the pork tenderloin and tie with butcher's twine to hold them in place. Season the pork all over with salt and pepper. Put a cast-iron (or regular ovenproof) skillet over medium-high heat. Coat the bottom of the pan with a little olive oil and get it almost smoking. Add the pork to the pan and sear on all sides until nicely browned and caramelized. Transfer the whole thing to the oven, pan and all, and roast the pork for 10 to 12 minutes.

Purée the prune mixture in a food processor or with a handheld blender. The prunes will thicken the sauce; season with salt and pepper. Cut the string off the pork but leave the sage leaves in place. Slice the pork tenderloin on a slight bias into 1-inch-thick pieces. Drizzle the sauce over the pork.

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Round-up every Friday, check out the
Tyler Florence Fridays site for details.