French Country Pork with Apples & Prunes

This recipe serves 4 people but can easily be doubled to serve more. I use this with whatever apples I have on hand. Gala, honey crisp, granny smith – your choice. This is delicious served with rice pilaf or creamy polenta and steamed green beans or a simple green salad.

Prep Time20

Cook Time20

Total Time40

Servings:

Calories: 406kcal

Author: Lovoni

US Customary - Metric

1 1/4 lbs pork tenderloin
2 Tbsp olive oil
1 tsp garlic powder
1/2 tsp sea salt
1 tsp cracked pepper
1/2 medium red onion, cut into thin wedges
1 Tbsp butter
1 apple, peeled & sliced
2 thyme sprigs, plus extra leaves for garnish
1/2 cup pitted prunes about 4 oz/113g
1/2 cup dry sherry or dry Vermouth
1 cup apple juice
2 tsp Dijon mustard
2 tsp honey

Remove and discard any ‘silver skin’ from the outside of the tenderloin. Cut the pork crossways into 9 pieces. In a medium bowl, toss the pork with 1 tablespoon of oil, garlic powder, salt and pepper. Heat a medium to large, cast iron or non-stick pan over medium-high heat. Cook the pork, turning occasionally, until browned all over, about 5 to 7 minutes. Remove from the pan; cover to keep warm.
Heat the remaining oil in the same pan over medium-high heat. Add the onion and cook, stirring occasionally, for 3 to 5 minutes until softened.
Add the butter and stir until melted. Add the sliced apple and cook, stirring occasionally, for 2 to 3 minutes until the apple is starting to brown.
Add the remaining ingredients. Bring the mixture to a boil and cook, stirring occasionally, for 3 minutes until the mixture has reduced slightly and is starting to thicken. Reduce the heat to medium and return the pork to the pan. Cook, turning the pork for 2 to 3 minutes until the pork is cooked and hot. Serve garnished with extra thyme leaves. Serves 2 to 3.

Nutrition