This recipe is truly a quick and easy approach to gourmet cooking. The rich and complex flavors combine to create an exciting and satisfying dish that can be prepared in about 30 minutes.
Many people still think the only way to eat dried prunes is to cook them and serve them for breakfast. Actually, prunes are a great snack eaten right out of the bag, and they add a great deal of nutrition to savory, as well as sweet, entrees. In fact, the new fortified dried prunes provide 20 percent of the recommended daily intake of iron and the vitamins B-6, B-12 and E.
I have used pork tenderloin in this recipe because it is lower in fat than other cuts of pork, and it is also extremely tender. If you wish to carve it at the table, leave it in one piece rather than cutting it into four pieces. Leftover pork is great sliced for sandwiches or diced in salads.
The prune sauce is so good by itself that I often make it to serve over pasta, rice or beans for vegetarian dishes. The last time I made this dish, I served it over couscous prepared with apple juice instead of water, and it was delicious.
PORT-POACHED PORK WITH PRUNE SAUCE
1 cup (6 ounces) large, dried, pitted prunes
1 pound pork tenderloin, all visible fat removed, cut into 4 equal servings
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
3/4 cup port wine
3/4 teaspoon dried oregano, crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1. Place the prunes in a small bowl and cover with boiling water. Allow to stand for at least 15 minutes.
2. Meanwhile, sprinkle both sides of the pork evenly with the garlic salt and pepper. Spray a large, nonstick skillet with nonstick cooking spray. Place it over medium heat until it is hot enough for drops of water to dance on the surface. Arrange the 4 pieces of pork in the hot skillet and brown them well on all sides.
3. While the pork is browning, drain the prunes and combine one-half of the drained prunes, the port wine, oregano, nutmeg and salt in a blender and puree. Pour the mixture over the browned pork in the skillet. Arrange the remaining prunes over the top. Reduce the heat to low. Simmer, covered, for 10 to 15 minutes, depending on the desired degree of doneness.
3. To serve, remove the pork from the skillet and place the pieces on individual plates or all of them on a serving platter. Spoon the prunes and prune sauce evenly over the top of the pork. Makes 4 servings.
Each serving contains approximately: 309 calories; 4g fat; 74mg cholesterol; 196mg sodium; 32g carbohydrates; 25g protein; 3g fiber.
Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She also is the author of 32 cookbooks. Send your recipe for revision to: Cook It Light, (Name of Newspaper), P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (55 cents), self-addressed envelope. © King Features Syndicate Inc. Don't forget about rice—it's healthful, nutritious and versatile. My booklet "Cook It Light with Rice" contains some of my most successful recipes for it. To order your copy, send $3 and a stamped (55 cents), self-addressed, No. 10 envelope to RICE, P O Box 536475, Orlando, FL 32853-6475.