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Back to Recipe List	* Exported from MasterCook * Pork Tenderloin with Port and Prunes Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 low sodium chicken broth 20 pitted prunes 2 tablespoons butter Heat the oven to 400F. Season the tenderloins with 2 teaspoons of the coriander, the pepper and 1/2 teaspoon of the salt. 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. NOTES : lusty red Zinfandels are widely available and will work perfectly. Contributed to the FareShare Gazette by Jennie; 20 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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