Prep 20 mins
Cook 20 mins
Dried Plums sounds so much nicer than prunes doesn't it. The way the flavors come together in this dish is really lovely. There is a misconception that Moroccan cuisine does not include pork. Morocco is home to Muslims who do not eat pork, and Christians who do cook with pork however.
For the marinade
- 1⁄2 cup cider vinegar
- 1⁄2 teaspoon ground cayenne pepper
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon cracked black pepper
- 1 teaspoon dried thyme
- 2 (1 lb) pork tenderloin, cleaned of silver skin
For the dried plums
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 shallot, finely chopped
- 1 teaspoon chopped fresh thyme or 1 teaspoon parsley
- salt and pepper
- 1 cup dried plum, pitted and chopped (prunes)
- 1 cup apple cider
- In a medium bowl, whisk together all of the ingredients for the marinade and pour over the tenderloins. Marinate the pork tenderloin for 30 minutes in the refrigerator.
- While the pork is marinating, heat the oil in a skillet over medium heat and add the onions, shallots, thyme, salt and pepper. Cook until the onions are soft, about 5 minutes. Turn off the heat and set aside in the pan.
- Preheat the oven to 350°F.
- Remove the tenderloins from the marinade and pat them dry. Season with salt and freshly cracked pepper. Heat a large skillet over medium-high heat. Sear the tenderloins on all sides in the dry, hot skillet and finish cooking in the oven until the pork is just cooked through, about 12 to 15 minutes.
- Place the tenderloins on a cutting board and let them rest 2 to 3 minutes before slicing.
- Meanwhile, place the onion mixture over medium heat and add the dried plums. Cook for 1 minute and add the apple cider. Bring to a boil and cook until the cider reduces a little and becomes syrupy, about 2 to 3 minutes.
- Slice the pork, place a few slices on each plate along with some of the dried plum mixture and a drizzle of the cider syrup.
This was really good, and easy to make--definitely a keeper!
Another delicious treatment for pork tenderloin. The dish was easy to prepare and the directions were quite clear. I seared my tenderloin in a cast iron skillet which went right into the oven still sizzling locking in the juices and keeping the meat moist and tender. The sauce too was easy to prepare and also delicious. I was a little worried about a raw onion taste and cooked the onions and shallots for 2 minutes before adding the dried plums and juice. For me, the sauce was initially a little too sweet so I splashed in about 2-3 tablespoons of dry white wine which and continued to reduce it a bit. The sauce is quite chunky and more like a relish or loose chutney. If you want more liquid, it would be easy to double the liquid and still have great results. This dish really reminded me of some of the meals served in the French hotels of Marakkech, drawing together local flavors and ingredients into dishes and foods not classic to the region. Thanks Annacia.