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.

Pork Tenderloin Supplies

Pork Tenderloin Ingredients

• Olive Oil
• Pork Tenderloin
• Sea Salt
• Coarse Ground Black Pepper
• Garlic Powder
• Ground Mustard
• Unsalted Butter
• Yellow Onion
• Dried Prunes
• Chicken Broth
• Balsamic Vinegar

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.