Rosemary-Garlic Pork Tenderloin With Sweet-And-Sour Prunes

Recipe Ingredients

8 oz	227g	Pitted prunes - (1 1/3 cups)
1 1/3 cups	315ml	Water
2/3 cup	157ml	Sherry wine vinegar
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	59ml	Olive oil
6		Garlic cloves
2 tablespoons	30ml	Chopped fresh rosemary
2 teaspoons	10ml	Cracked black pepper
1 1/2 lbs	681g / 24oz	Pork tenderloins
		Generous pinch dried crushed red pepper
12 cups	2844ml	Sliced escarole - (abt 1 lge head)
1 cup	237ml	Chicken stock
		= (or canned low-salt chicken broth)

Recipe Instructions

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 degrees. Blend 1/4 cup olive oil, garlic cloves, chopped fresh rosemary and cracked black pepper in food processor to form paste. Place pork tenderloins in roasting pan; rub with 3 1/2 tablespoons garlic paste. Set remaining garlic paste aside. Roast pork tenderloins until thermometer inserted into thickest part registers 150 degrees, about 30 minutes.

Meanwhile, heat remaining garlic paste and dried crushed red pepper in heavy large saucepan over medium-high heat. Add 12 cups sliced escarole; cover and cook until wilted, about 6 minutes. Mix in chicken stock.

Transfer pork to work surface and slice. Mix any pan juices from pork into prunes and bring to simmer. Divide escarole among 6 plates. Top with pork slices, then prunes. Serve immediately.

This recipe yields 6 servings.

Source:
Bon Appetit, November 2000

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