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Mains

Pork With Prunes

Pork With Prunes
Los Angeles Times

As the weather gets cooler, my dinner thoughts turn to comforting roasts. Then the time crunch of real life intrudes. To satisfy my craving but keep cooking time short, I slice pork tenderloin (the small filet, not the loin) or ... Read more

Total time: 20 minutes | Serves 4
  • 1/2 cup pitted prunes, snipped in quarters
  • 1/4 cup Cognac or brandy
  • 1 pound pork rib-end loin roast or tenderloin, cut in 1/2-inch-thick medallions
  • Salt, pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 small onion, chopped
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh sage leaves
  • 1/2 cup chicken broth

Step 1Soak the prunes in the Cognac in a small bowl.

Step 2Meanwhile, season the meat with salt and pepper. In a large skillet over medium-high heat, heat the oil and add the garlic. Cook until the garlic is rich golden brown, then discard. Add the pork slices to the skillet, in batches if necessary; do not crowd the pan.

Step 3Brown the meat quickly, 1 to 2 minutes, then turn and brown the other side. Remove the meat to a platter.

Step 4Add the onion to the pan and cook until tender, 3 to 5 minutes. Add the rosemary and sage and cook and stir 1 minute more. Reduce the heat to medium, add the prunes and Cognac and cook a minute so the alcohol evaporates.

Step 5Add the broth and stir, scraping up the brown bits, and cook until the liquid is slightly reduced, 1 to 2 minutes. Return the pork to the pan, spooning the sauce over and cook until heated through, 1 to 2 minutes. Add salt and pepper, if needed.


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