Pork tenderloin with shallots and prunes from City Kitchen at The New York Times by David Tanis

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Notes about this recipe

  • ashallen on May 21, 2020

    Very nice. The pork is moist and nicely cooked and the sauce is very flavorful. This version of "pork with prunes" is a bit leaner than another version I've had in which a pork loin braises with prunes and adds more (pork) fat to the sauce - that version is more luscious, but less healthy :). Recipe was flexible on brining time, saying to brine at least 8 hours with "overnight" being best. The meat was too salty for my taste after brining 19 hours, though my husband was happy because it reminded him of ham. Next time I'll brine a shorter time and/or reduce the salt in the brine. I roughly broke up the prunes after their wine simmer so they'd integrate more into the sauce - worked well. Leftovers kept very well.

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