Pork Tenderloin With Almonds, Port & Dried Plums
The almonds in this dish bring a toasty crunch that goes perfectly with the dried fruit and port sauce. Dried cherries or cranberries may be substituted for dried plums if desired.
2 tablespoons olive oil
1/2 white onion, sliced
3 cloves garlic, minced
1 (2-pound) pork tenderloin
Salt and pepper
1 1/2 cups tawny port
1/4 cup sliced dried plums
1 sprig fresh rosemary, plus more to garnish
3/4 cup roughly chopped or slivered almonds
Preheat oven to 400°F. Heat olive oil in a large skillet; add onion and garlic and sauté on medium heat until onion is translucent and browning. Transfer onion and garlic from pan to a baking dish. Season tenderloin with salt and pepper; add to pan and sear on medium-high heat for 4 to 5 minutes, until well-browned. Turn and cook about 10 minutes more, browning all sides. Transfer tenderloin to baking dish, setting on top of onions and garlic. Add port and plums to hot pan; simmer on medium heat, allowing port to reduce by half. Remove leaves from 1 sprig rosemary and mince; sprinkle into port mixture. Add salt and pepper to taste. Pour port mixture over tenderloin, tucking plums down under it. Sprinkle tenderloin with almonds and a bit more salt and pepper. Roast 40 to 50 minutes, until pork is cooked throughout and no longer pink. Let rest 10 minutes before removing to a cutting board and carving into slices. To serve, place some slices of tenderloin on each plate; top with almonds, plum-onion mixture and port sauce, and garnish with fresh rosemary.
Calories 437; Fat 19 g; Sat Fat 3.5 g; Mono Fat 11.3 g; Poly Fat 2.8 g ; Protein 42 g; Carb 15 g; Fiber 3 g; Cholesterol 118 mg; Sodium 327 mg; Calcium 64 mg; Potassium 889 mg; Vitamin E 5.1 mg*;