French Pork Tenderloin with Dried Plums

Total Time

40 Minutes

Servings

4

Ingredients

• 1 (1 pound) pork tenderloin
• 1/2 teaspoon Verdi Olive Oil
• 2 tablespoons Dijon mustard
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/2 cup pitted dried plums
• 1/4 cup evaporated low-fat milk
• 1 teaspoon corn flour
• Salt and pepper

Instructions

1. Preheat oven to 200°C. Trim and discard fat from tenderloin. Rinse meat and pat dry.
2. Pour oil into a 10- to 12-inch non-stick frying pan (with ovenproof handle) over high heat, tilting pan to coat bottom. When oil is hot, add tenderloin and turn as needed to brown on all sides, about 4 minutes total. Remove from heat and spread mustard evenly all over meat.
3. Place pan with pork into oven and bake for around 20 minutes. Transfer tenderloin to a rimmed platter and let stand 5 minutes.
4. While pork stands, add wine, broth, and dried plums to unwashed frying pan. Stirring to release browned bits, boil over high heat for 1 minute. With a slotted spoon, lift dried plums from pan and arrange around pork on platter. Mix evaporated milk and corn flour until smooth; add to pan and stir until sauce boils. Add salt and pepper to taste.
5. Cut pork diagonally into 1/2-inch-thick slices. Serve with sauce. Add salt and pepper to taste.