Pork Tenderloins with Chorizo and Prunes
10 MIN
30 MIN

Pork Tenderloins with Chorizo and Prunes


  • 2 pork tenderloins
  • 2 tablespoons (30 ml) olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, chopped
  • 12 prunes, pitted and finely chopped
  • 1/3 lb (140 g) smoked chorizo, finely chopped
  • Calabrese sausage, finely chopped
  • 1/2 cup (125 ml) white wine
  • Salt and pepper


  1. With the rack in the middle position, preheat the oven to 200°C (400°F).
  2. In an ovenproof skillet over medium-high heat, brown the tenderloins in the oil. Season with salt and pepper. Set aside.
  3. In the same skillet over medium heat, soften the onion and garlic in the fat remaining in the pan. Add the prunes and sausage and continue cooking for about 2 minutes. Deglaze with the wine and boil until reduced by half. Return the tenderloins to the pan. Transfer to the oven and roast for 10 minutes. Turn the tenderloins and roast until the tenderloins are no longer pink in the centre, 5 to 10 minutes, depending on the meat’s thickness.
  4. If desired, serve with plain couscous.