There are very few cuts of meat that I will buy without a specific dish in mind. One such cut is the pork tenderloin. Quick to cook and easy prepare, I occasionally pick one up on a whim, especially when visiting my new favorite butcher shop Porc Meilleur. This time, I decided to try something different from my usual asian-inspired marinade, and instead make Food and Wine’s Pork with Port and Prunes recipe.

Pork with Port and Prunes

Serves 2.

Ingredients

• 1 pork tenderloin
• 2 1/2 teaspoons ground coriander
• 3/4 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1 1/2 tablespoons cooking oil
• 1/2 cup port
• 1/2 cup canned low-sodium chicken broth or homemade stock
• 20 pitted prunes
• 2 tablespoons butter

Directions

1. Heat the oven to 400°. Season the tenderloins with 2 teaspoons of the coriander, 1/2 teaspoon of the salt, and the pepper.
2. In a large ovenproof frying pan, heat the oil over moderately high heat. Add the tenderloin and brown on all sides, about 3 minutes. Put the pan in the oven and cook until the tenderloin is just done to medium, about 15 minutes. Transfer the tenderloin to a carving board and leave to rest in a warm spot for about 5 minutes.
3. Pour off all the fat from the pan. Put the pan over moderate heat and add the port. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Add the broth, prunes, and the remaining 1/4 teaspoon salt. Boil until reduced to approximately 1/2 cup, about 3 minutes. Whisk in the remaining 1/2 teaspoon coriander and the butter. Slice the tenderloins and serve topped with the prunes and sauce.