Categories: Pork- Main Dish

Ingredients

• 12 pitted prunes
• 2 apples, peeled, cored and thinly sliced
• 1/4 cup Sauvignon Blanc or other dry white wine
• 1 pork tenderloin (1 1/2 to 2 lb.)
• 1/2 tsp. dried thyme
• 1/2 tsp. dry mustard
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 Tbsp. butter or vegetable oil
• 2 cups chicken stock or water

Directions

1. Place the prunes and sliced apples in a nonreactive mixing bowl. Cover with the Sauvignon Blanc.

2. Meanwhile, using the handle of a wooden spoon, bore a 1 1/2-inch hole lengthwise through the center of the pork.

3. Drain the fruit and fill the center of the tenderloin alternately with the prunes and apple slices. Secure with tenderloin with strong cotton string to retain its shape while baking.

4. Combine the thyme, mustard, salt, and pepper in a bowl. Rub the pork with this mixture, distributing it evenly.

5. Meanwhile, heart a skillet over medium-high heat. Add the butter. When sizzling, add the pork and brown the meat evenly on all sides.

6. Pour the chicken stock over the pork. Cover the pot and simmer until the meat is tender, about an hour.

7. to serve, cut the pork into 1/2 inch slices. Serve with pan juices on the side.

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