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It’s been two months (and a day) since I’ve posted with Sunday Supper and I’m so excited to be back! This weekend we’re sharing dinner ideas for two. It probably has something to do with Valentine’s Day coming up. Thank you, Candace of Authentically Candace, for hosting this event. Scroll past my recipe to see some other great ideas for your next date night.
Most of the recipes I make I make for two. With two boys under 3 it’s hard to include them in my serving size head count. While they’re always provided some of whatever I’ve made, they don’t often eat it. I swear, they live off of cheese and bread.
Pork tenderloins are always an easy dinner option. It’s a perfect protein for slow cookers or popping in the oven with zero babysitting required. Pork often pairs well with mashed potatoes and some sort of green vegetable, making the complete meal also easy enough to assemble.
This recipe uses red wine, making it a perfect date night dish. Dried plums (aka prunes) are reconstituted in red wine and then pureed to create a deep sauce for the pork. Fresh sage leaves were to be laid across the top of the tenderloin, but the two grocery stores I went to were sold out of the herb. I substituted by sprinkling some dried sage (not rubbed sage) onto the meat. Still delicious, just not as visually striking as I imagine the fresh sage leaves would have looked.
We served the pork with Brussels sprouts. Mashed potatoes would have been a nice addition, too.
Roast Pork Loin with Plum Sauce
- 1 bottle Pinot Noir wine
- 3/4 C prunes
- 1/2 C sugar
- 2 tbsp red wine vinegar
- 1 lb pork tenderloin
- 4 fresh sage leaves (or some dried sage)
- 1-2 tbsp olive oil
- Put wine, prunes, sugar, and vinegar in a medium saucepan. Cook over medium heat for 20 minutes, until the prunes get soft. Transfer sauce to a blender and puree until smooth. Season to taste with S+P. Keep warm until ready to serve.
- Season the pork with S+P. Arrange the sage leaves down the center of the tenderloin, or sprinkle with dried sage. If using fresh sage leaves, tie them in place with kitchen twine.
- Coat a cast iron skillet with the olive oil and heat over medium-high. Sear the pork on all sides. Place in the oven and cook 12-15 minutes, until an internal temperature of 145-160 degrees F is reached. Allow pork to rest 10 minutes before removing the twine (if using) and cutting in 1″ thick slices.
- Serve with plum sauce.
*This recipe is adapted from Tyler Florence’s Real Kitchen*
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Red Meat Recipes
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