Pork Tenderloins with Chorizo and Prunes
Pork Tenderloins with Chorizo and Prunes
Ingredients
- 2 pork tenderloins
- 2 tablespoons (30 ml) olive oil
- 1 onion, finely chopped
- 1 clove garlic, chopped
- 12 prunes, pitted and finely chopped
- 1/3 lb (140 g) smoked chorizo, finely chopped
- Calabrese sausage, finely chopped
- 1/2 cup (125 ml) white wine
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 200°C (400°F).
- In an ovenproof skillet over medium-high heat, brown the tenderloins in the oil. Season with salt and pepper. Set aside.
- In the same skillet over medium heat, soften the onion and garlic in the fat remaining in the pan. Add the prunes and sausage and continue cooking for about 2 minutes. Deglaze with the wine and boil until reduced by half. Return the
- tenderloins to the pan. Transfer to the oven and roast for 10 minutes. Turn the tenderloins and roast until the tenderloins are no longer pink in the centre, 5 to 10 minutes, depending on the meat’s thickness.
- If desired, serve with plain couscous.
Pork Tenderloins with Chorizo and Prunes