Pork Tenderloin Rounds Food

SAUTéED PORK TENDERLOIN WITH PRUNES

Sautéed Pork Tenderloin with Prunes image

Provided by James Peterson

Categories Milk/Cream Pork Sauté Dinner Prune Pork Tenderloin White Wine Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 main-course servings

Number Of Ingredients 8

Ingredients

1 cup dry or semisweet white wine
1/2 pound pitted prunes
2 pork tenderloins, about 1 pound each
Salt
Pepper
3 tablespoons olive oil
2 tablespoons meat glaze (see below)
1/2 cup heavy cream

Steps:

In a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight.
Trim the silver skin off the tenderloins. Cut the tenderloins into rounds about 3/4 inch thick. Season the rounds on both sides with salt and pepper.
In a sauté pan just large enough to hold the rounds, heat the olive oil over high heat. When it smokes, add the pork rounds and brown, turning once, for about 3 minutes on each side, or until they feel firm to the touch. If they start to get too brown, turn down the heat. Transfer the pork rounds to a warmed platter and set aside in a warm spot. Pour the fat out of the pan.
Drain the prunes, reserving the wine and prunes separately. Measure out 1/2 cup of the wine. Return the pan to high heat and add the 1/2 cup wine and the prunes. Deglaze the pan, scraping up any brown bits on the bottom of the pan with a wooden spoon, then stir in the meat glaze, if using. Boil until the wine is reduced by about half; if you have added the glaze, the sauce will develop a lightly syrupy consistency. Add the cream and boil until reduced to a light sauce consistency. Season with salt and pepper.
Arrange the pork rounds on warmed plates and spoon the sauce and prunes over the top.

PORK TENDERLOIN ROUNDS

Pork Tenderloin Rounds image

Make and share this Pork Tenderloin Rounds recipe from Food.com.

Provided by Barb in WNY

Categories Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

12 slices bacon
1 lb pork tenderloin
12 large mushrooms, caps removed
10 1/2 ounces beef broth
1 garlic clove, crushed
1/4 cup water
2 tablespoons flour

Steps:

Heat oven to 350°F.
Cook bacon until limp; drain.
Cut pork tenderloin into 12 pieces; flatten to 1/2- inch thickness.
Wrap 1 slice bacon around each pork piece; fasten with wooden picks.
Place pork pieces in ungreased jelly-roll pan, 15 1/2 X 10 1/2 X 1- inch.
Place 1 mushroom cap on each pork piece.
Chop stems; reserve.
Mix broth and garlic; pour on pork.
Bake uncover 45 minutes, spoon broth mixture over pork every 15 minutes.
Shake water and flour in a covered container; pour into 1 quart saucepan.
Add enough water to broth to measure 1 cup; stir into flour mixture.
Heat over low heat, stirring constantly until smooth and bubbly.
Stir in reserved mushroom, heat.
Serve with pork.

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