Pork tenderloin with prunes and olives

Pork tenderloin with prunes and olives

Total: 1 hr 55 min. | Active: 25 min.
gluten-free
Nutritional value / person: 408 kcal
, Fat: 35 g
, Carbohydrate: 4 g
, Protein: 24 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

1 tbsp olive oil
500 g pork fillets
¾ tsp salt
a little pepper

To marinate

2 ½ dl white wine
1 dl red wine vinegar
1 tbsp olive oil
100 g pitted prunes, cut in half
100 g pitted green olives
50 g light sultanas
2 garlic cloves, squeezed
4 sprig oregano
1 ½ tbsp ground cane sugar

Sauce

1 ½ tbsp butter

To serve

4 sprig oregano, leaves torn off
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Utensils

For one casserole dish

How it's done

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Meat

Heat oil in the roasting tin, season the meat, brown on all sides for approx. 5 mins. Remove, insert the meat thermometer into the thickest part of the meat.

To marinate

Remove the roasting pan from the heat. Add the wine and all the other ingredients up to and including the sugar to the roasting pan, mix, and return the meat.

Cook at a low temperature

Approx. 1½ hrs. in the centre of an oven preheated to 80 °C. The core temperature should be approx. 65 °C. The meat can then be kept warm at 60 °C for up to 1 hr.

Sauce

Remove the meat from the sauce, add butter to the sauce, and bring to a boil. Turn down the heat and reduce for approx. 2 mins.

To serve

Carve the meat, serve with the sauce, sprinkle oregano on top.

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