Rosemary-Garlic Pork Tenderloin with Sweet-and-Sour Prunes

Ingredients

  • 1 cup chicken stock or canned low-salt chicken broth
  • ¼ cup olive oil
  • 1 ½ pounds pork tenderloins
  • 6 garlic cloves
  • 1 1/3 cups water
  • 2/3 cup Sherry wine vinegar
  • 8 ounces pitted prunes
  • + 5 more ingredients
    • 12 cups escarole
    • 1 pinch dried crushed red pepper
    • ½ cup sugar
    • 2 teaspoons cracked black pepper
    • 2 tablespoons fresh rosemary

Bring pitted prunes, 1 1/3 cups water, Sherry wine vinegar and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is syrupy, about 20 minutes. Set prunes aside. Preheat oven to 400°F. Blend 1/4 cup olive oil, garlic cloves, chopped ...

View full recipe at Epicurious

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