Name: Pork Tenderloin with Port and Prunes
Yield: 4
Ingredients: 2 pork tenderloins (about 3/4 pound each) -; 2 1/2 tsp. ground coriander -; 3/4 tsp. salt -; 1/4 tsp. fresh-ground black pepper -; 1 1/2 tbsp. Cooking oil -; 1/2 c. port -; 1/2 c. canned low-sodium chicken broth or homemade stock -; 20 pitted prunes -; 2 tbsp. butter -

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Ingredients for - Pork Tenderloin with Port and Prunes

1. 2 pork tenderloins (about 3/4 pound each) -

2. 2 1/2 tsp. ground coriander -

3. 3/4 tsp. salt -

4. 1/4 tsp. fresh-ground black pepper -

5. 1 1/2 tbsp. Cooking oil -

6. 1/2 c. port -

7. 1/2 c. canned low-sodium chicken broth or homemade stock -

8. 20 pitted prunes -

9. 2 tbsp. butter -

How to cook deliciously - Pork Tenderloin with Port and Prunes

1. Stage

Heat the oven to 400°F. Season the tenderloins with 2 teaspoons of the coriander, 1/2 teaspoon of the salt, and the pepper.

2. Stage

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.

3. Stage

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.

4. Stage

Wine Recommendation: A light-bodied or subtly flavored red wine would fade away next to the intense fruity flavors of this dish. Fortunately, lusty red zinfandels are widely available and will work perfectly.