Sage-Roasted Pork Tenderloin with Dried Plum Sauce

Name: Sage-Roasted Pork Tenderloin with Dried Plum Sauce
Yield: serves 2
Ingredients: 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; 4 fresh sage leaves; 1 pound pork tenderloin; Sea salt and freshly ground black pepper; Extra-virgin olive oil

December 9, 2011

Pork tenderloin is like the filet mignon of the pig, so I serve this with Red Onions Roasted with Balsamic and Honey (page 260) and round everything out with Garlic-Chive Mashed Potatoes (page 237). Charred red onions match perfectly with the sweetness of the dried plums (dried plum is code for prune).

Recipe notes

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