This pork tenderloin with prune sauce is an elegant dinner that comes together with simple ingredients. Seared until golden, then baked until juicy, the pork gets topped with a tangy sweet sauce made from dried plums and balsamic vinegar. It looks like it took hours, but it's ready in under an hour.
I love to make this recipe for holidays and gatherings. It's easy to make and always well loved for meals. It's easy to pair any vegetable side dishes with this to make a complete meal.
If you are looking for side dishes you might enjoy my Gluten Free Zucchini Squash and Corn Casserole, my Easy Fried Frozen Corn, my Cheesy Slow Cooker Creamed Corn, or my Pineapple Coleslaw.
You can find all of my meal recipes here: Gluten Free Meal Recipes
Why You'll Love This Recipe
- Tangy, sweet sauce made from simple pantry ingredients
- Dutch oven keeps the pork juicy while it bakes
- Elegant enough for holidays, easy enough for a weeknight
- Ready in under an hour
Ingredient Notes
- Dried prunes break down into a rich, slightly sweet sauce as they simmer with the balsamic vinegar and chicken broth.
- Letting the pork rest after it comes out of the oven is what keeps it juicy, the juices redistribute through the meat instead of running out when you slice it right away.
Serving Suggestions
This pairs wonderfully with mashed potatoes, rice, or roasted vegetables to soak up the extra sauce. Any of the side dishes linked above make a great addition to round out the meal.
Storage and Freezing
Store the leftovers in an air tight container in the refrigerator for up to 5 days. Store the pork and sauce separately if possible.
To freeze, wrap the cooled pork tightly in plastic wrap and place in a freezer safe bag or container for up to 3 months. Freeze the sauce separately in its own container. Thaw both in the refrigerator overnight before reheating.
Top Tip
To reheat the pork tenderloin place a piece of pork on your plate and cover with a damp paper towel. In the microwave heat for 30 seconds. Pour sauce over the pork and heat for another 15-20 seconds without the paper towel.
Frequently Asked Questions
First, it's important to sear the pork tenderloin on all sides in oil before putting it in the oven to bake. Next, make sure the pork loin is facing with the fat side up. The fat will melt and baste the meat as it cooks.
I also like to cook my pork tenderloin in a dutch oven with the lid on. This allows the moisture to stay in the pan and helps the meat not to dry out. If you don't have a dutch oven you can cover your baking dish with tin foil.
Yes! Searing the pork tenderloin on all sides before putting it in the oven to bake will help keep the juices in and help you have moist and tender meat.
I put my dutch oven on the stove top over medium high heat. I put about two tablespoons of olive oil in the pan and let it heat up a bit. While the oil is heating I pat my spices into the pork tenderloin.
Then, I carefully put the meat into the pan. I let each side brown in the oil before rotating to the next side. Once all sides are browned I put the pork tenderloin in the oven to finish cooking.
The USDA recommends cooking whole cuts of pork like tenderloin to at least 145°F, followed by a 3 minute rest. This recipe calls for a slightly higher temperature of 155°F for a more well done result, so feel free to pull it a little earlier if you prefer it juicier.
Yes. Dried apricots or dried cherries both work well in place of prunes if you'd like to switch up the flavor of the sauce.
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Pork Tenderloin with Prune Sauce
- Total Time: 1 hour
- Yield: 3 pound Pork Tenderloin 1x
- Diet: Gluten Free
Description
This pork tenderloin with prune sauce is a simple yet impressive dinner, seared and baked until juicy, then topped with a tangy balsamic prune sauce. It's an easy dish for holidays and gatherings, but simple enough for a weeknight too. Serve it sliced into medallions with your favorite side dishes.
Ingredients
Pork Tenderloin:
- 3 Tbsp. Olive Oil
- 3 pound Pork Tenderloin
- 2 tsp. Sea Salt
- 1 tsp. Coarse Ground Black Pepper
- 1 tsp. Garlic Powder
- ½ tsp. Ground Mustard
Prune Sauce:
- 2 Tbsp. Olive Oil
- 1 Tbsp. Unsalted Butter
- 1 small Yellow Onion, finely chopped
- 1 cup Dried Prunes, finely chopped
- 1 cup Chicken Stock
- 1 Tbsp. Balsamic Vinegar
- ¼ tsp. Sea Salt
Instructions
Heat your oven to 350 degrees.
In your dutch oven over medium high heat add the olive oil. Let it heat up while you pat the salt, pepper, garlic powder and ground mustard into the pork tenderloin.
Carefully place the tenderloin into the heated dutch oven. Sear on each side until browned. This should take about 10 minutes total.
Put the lid on the dutch oven and cook at 350 degrees for 30-40 minutes or until the internal temperature of the thickest part of the tenderloin is at least 155 degrees.
Carefully remove the pork tenderloin from the hot pan and place on a cutting board to rest.
While the meat is resting make the prune sauce. In a 2 quart saucepan over medium heat add the olive oil and butter. Add the onion and saute until translucent, about 3 minutes.
Add the prunes, chicken broth, balsamic vinegar and salt. Bring the mixture to a simmer and reduce heat to medium low. Cook until the mixture reduces to a sauce, about 5 minutes.
Cut the pork tenderloin into medallions and serve with prune sauce over top.
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Notes
If you reduce your prune sauce too much add 1-2 tablespoons of chicken broth to thin.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Meat
- Method: Oven Baked
- Cuisine: American
Instructions
Heat your oven to 350 degrees.
In your dutch oven over medium high heat add the olive oil. Let it heat up while you pat the salt, pepper, garlic powder and ground mustard into the pork tenderloin.
Carefully place the tenderloin into the heated dutch oven. Sear on each side until browned. This should take about 10 minutes total.
Put the lid on the dutch oven and cook at 350 degrees for 30-40 minutes or until the internal temperature of the thickest part of the tenderloin is at least 155 degrees.
Carefully remove the pork tenderloin from the hot pan and place on a cutting board to rest.
While the meat is resting make the prune sauce. In a 2 quart saucepan over medium heat add the olive oil and butter. Add the onion and saute until translucent, about 3 minutes.
Add the prunes, chicken broth, balsamic vinegar and salt. Bring the mixture to a simmer and reduce heat to medium low. Cook until the mixture reduces to a sauce, about 5 minutes.
Cut the pork tenderloin into medallions and serve with prune sauce over top.
