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Pork Tenderloin with Prune Sauce

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  • Author: Elaine VanVleck
  • Total Time: 55 minutes
  • Yield: 3 pound Pork Tenderloin
  • Diet: Gluten Free


This easy recipe for pork tenderloin with prune sauce is baked in the oven. The simple sauce uses dried plums and balsamic vinegar for a tangy and sweet taste. This healthy, boneless meat is perfect for dinner!


Pork Tenderloin:
3 Tbsp. Olive Oil
3 pound Pork Tenderloin
2 tsp. Sea Salt
1 tsp. Coarse Ground Black Pepper
1 tsp. Garlic Powder
1/2 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
1/4 tsp. Sea Salt


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.


If you reduce your prune sauce too much add 1-2 tablespoons of chicken broth to thin.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Meat
  • Method: Oven Baked
  • Cuisine: Gluten Free