Garlic
Buy This Poster At AllPosters.com 

La Belle Cuisine - More Pork Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Rosemary-Garlic Pork Tenderloin with
Sweet-and-Sour Prunes

"The emotional content of garlic almost equals its culinary value."
~ Arthur E. Grosser

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.  We thank you!

Rosemary-Garlic Pork Tenderloin with Sweet-and-Sour Prunes
Ralph Brennan's Bacco, New Orleans
Bon Appetit November 2000

 “Bacco is one of eight New Orleans restaurants run by members of the Brennan family. At Bacco, this pork tenderloin is served with garlicky mashed potatoes.”
[The Ralph Brennan Restaurant Group also includes Red Fish Grill, the
newly opened Ralph's on the Park and Jazz Kitchen in Anaheim, CA]

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

 Bring pitted prunes, 1 1/3 cups water, Sherry wine vinegar and sugar to boil in heavy medium  saucepan, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is syrupy,  about 20 minutes. Set prunes aside.
Preheat oven to 400 degrees F. Blend 1/4 cup olive oil, garlic cloves, chopped fresh rosemary and cracked  black pepper in food processor to form paste. Place pork tenderloins in roasting pan; rub with 3 1/2  tablespoons garlic paste. Set remaining garlic paste aside. Roast pork tenderloins until thermometer inserted into thickest part registers 150 degrees F, about
30 minutes.
Meanwhile, heat remaining garlic paste and dried crushed red pepper in heavy large saucepan over  medium-high heat. Add 12 cups sliced escarole; cover and cook until wilted, about 6 minutes. Mix  in chicken stock.
Transfer pork to work surface and slice. Mix any pan juices from pork into prunes and bring to simmer. Divide escarole among 6 plates. Top with pork slices, then prunes. Serve immediately.

Featured Archive Recipe:
Bacco's Pan-Roasted Rosemary-Garlic-Crusted Pork Tenderloin