Ingredients
1½lbspork tenderloins
2½tspground coriander
¾tspsalt
¼tspfresh-ground black pepper
1½tbspcooking oil
½cupport
½cupcanned low-sodium chicken broth,or homemade stock
20pitted prunes
2tbspbutter
Preparation
Heat the oven to 400 degrees F.
Season the tenderloins with 2 teaspoons of the coriander, ½ teaspoon of salt, and pepper.
In a large ovenproof frying pan, heat the oil over moderately high heat. Add the tenderloins and brown on all sides for about 3 minutes.
Put the pan in the oven and cook for about 15 minutes until the tenderloins are just done to medium.
Transfer the tenderloins to a carving board and leave to rest in a warm spot for about 5 minutes.
Pour off all the fat from the pan.
Put the pan over moderate heat and add the port. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.
Add the broth, prunes, and the remaining ¼ teaspoon salt. Boil for about 3 minutes until reduced to approximately ½ cup.
Whisk in the remaining ½ teaspoon coriander and the butter.
Slice the tenderloins and serve topped with the prunes and sauce.
