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Sautéed Pork Tenderloin with Prunes

This simple and delicious dish comes from a friend of More Than Gourmet: James Peterson, an award-winning food writer, cooking instructor, and photographer. The sweet and savory sauce, studded with succulent prunes, is the perfect complement to tender slices of pork.


  • 1 cup dry or semisweet white wine
  • 1/2 pound pitted prunes
  • 2 pork tenderloins, about 1 pound each
  • Salt and ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons Glace de Viande Gold® or Glace de Veau Gold®
  • 1/2 cup heavy cream


  1. In a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight.
  2. Trim the silver skin off the tenderloins. Cut the tenderloins into rounds about 3/4 inch thick. Season the rounds on both sides with salt and pepper.
  3. In a sauté pan just large enough to hold the rounds, heat the olive oil over high heat. When it smokes, add the pork rounds and brown, turning once, for about 3 minutes on each side, or until they feel firm to the touch. If they start to get too brown, turn down the heat. Transfer the pork rounds to a warmed platter and set aside in a warm spot. Pour the fat out of the pan.
  4. Drain the prunes, reserving the wine and prunes separately. Measure out 1/2 cup of the wine. Return the pan to high heat and add the 1/2 cup wine and the prunes. Deglaze the pan, scraping up any brown bits on the bottom of the pan with a wooden spoon, then stir in the Glace de Viande Gold®. Boil until the wine is reduced by about half; the sauce will develop a lightly syrupy consistency. Add the cream and boil until reduced to a light sauce consistency. Season with salt and pepper.
  5. Arrange the pork rounds on warmed plates and spoon the sauce and prunes over the top.

Additional Tips

Wine Pairing: red Burgundy or Beaujolais

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Classic French Stocks and Sauces