Pork Tenderloin with Prunes, Olives and Capers

Diva Entertains Pork with Prunes

Please tell me I haven’t lost you because of the word “Prunes” in the title.  Because this is one fabulous recipe you’ll want in your repertoire.   It’s easy to make, cooks really quickly, and just explodes with flavor.  My husband, who normally wouldn’t touch a prune with a 10 foot pole, *loves* this dish.  In fact, he darn near swoons over it.  You will too:)

The key to success here is cutting the pork tenderloin into thin slices (1/4″ thick) and cooking quickly in a very hot skillet.  The way to tell that the pork slices are ready to be turned is that the outer edges of each piece will turn much paler than the middle of the pork.  When you have a nice ring around the slice of pork tenderloin it is ready to be turned.  The second side will not take as long to cook as the first side.

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Comments

  1. I love prunes in savory dishes, don’t understand why they have such a bad reputation… 🙂

    Plus, olives and capers are my favorite flavors too… awesome recipe, goes into my “to try soon” files!

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