Recipe for Pork Tenderloin with Prunes

Cut the tenderloin into 4 large pieces. Salt each piece on both sides. Heat a pan with a drizzle of olive oil. Once the oil is hot, sear the meat over high heat, browning each side well. Once browned, remove the pieces and place them on a rack to drain the oil.

Finely chop the shallots and half of an onion. Sweat them in the pan over low heat for 4 to 5 minutes. Add pitted prunes and sauté for 1 to 2 minutes. Deglaze with a glass of dry white wine. Allow to boil and reduce to evaporate the alcohol.

Add the thickened stock, season with salt and pepper. Bring to a simmer and let it reduce until it reaches a coating consistency. Lower the heat, then add a small amount of butter. Stir the pan to incorporate it well.

To finish, add the meat. Roll it in the sauce and let it finish cooking for about 3 minutes. Add the chili powder. I served this tenderloin with lightly glazed carrots, but you can serve it with polenta, mashed potatoes, or even spaetzle.