Pork, Port, and Prunes

There are very few cuts of meat that I will buy without a specific dish in mind. One such cut is the pork tenderloin. Quick to cook and easy prepare, I occasionally pick one up on a whim, especially when visiting my new favorite butcher shop Porc Meilleur. This time, I decided to try something different from my usual asian-inspired marinade, and instead make Food and Wine's Pork with Port and Prunes recipe.

Pear and Blue Cheese Risotto, originally uploaded by CaitKP.

Pork with Port and Prunes

Serves 2.

Ingredients

• 1 pork tenderloin
• 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 canned low-sodium chicken broth or homemade stock
• 20 pitted prunes
• 2 tablespoons butter

Directions

1. Heat the oven to 400°. Season the tenderloins with 2 teaspoons of the coriander, 1/2 teaspoon of the salt, and the pepper.
2. In a large ovenproof frying pan, heat the oil over moderately high heat. Add the tenderloin and brown on all sides, about 3 minutes. Put the pan in the oven and cook until the tenderloin is just done to medium, about 15 minutes. Transfer the tenderloin to a carving board and leave to rest in a warm spot for about 5 minutes.
3. 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.