Rosemary-Garlic Pork Tenderloin With Sweet-And-Sour Prunes

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
632
FAT
129%
CHOL
41%
SOD
53%

Comments

Add a comment

Ingredients for 6 servings

8 ounces (1 1/3 cups) pitted prunes

1 1/3 cups water

2/3 cup Sherry wine vinegar

1/2 cup sugar

1/4 cup olive oil

6 garlic cloves

2 tablespoons chopped fresh rosemary

2 teaspoons cracked black pepper

1 1/2 pounds pork tenderloins

Generous pinch of dried crushed red pepper

12 cups sliced escarole (about 1 large head)

1 cup chicken stock or canned low-salt chicken broth

You might also like

Pork Tenderloin With Fennel
Not Without Salt
Prosciutto Wrapped Pork Tenderloin
La Tavola Marche
Herb Crusted Pork Tenderloin
Handle the Heat
Fig Balsamic Pork Tenderloin
Skinny Taste
Teriyaki Pork Tenderloin
One Hungry Mama
Brown Sugar Roasted Pork Tenderloin
How Sweet It Is
A Not-Boring Pork Tenderloin Recipe
Food Republic
Marinated Pork Tenderloins
Williams-Sonoma
Roasted Pork Tenderloin With Chipotle Sauce Recipe
Food Republic
Roast Pork Tenderloin With Spicy Apple-Green Ch...
Real Simple