greek

Pork Tenderloin with Prunes and Vinegar Pan Sauce

This simmered dish pairs pork tenderloin with pitted prunes, red wine vinegar and yellow onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety High protein Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

60 g Carbohydrates

28 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

195g pork tenderloin 232 kcal
20g olive oil 177 kcal
108g yellow onion, sliced 43 kcal
76g pitted prunes 182 kcal
16g red wine vinegar 13 kcal
87g water 0 kcal
1g bay leaf 3 kcal
0.54 tsp (1g) ground cinnamon 3 kcal
0.54 tsp (1g) salt 0 kcal
0.27 tsp (1g) black pepper 1 kcal

Cooking instructions

pork tenderloinolive oilground cinnamonsaltblack pepper
Season pork with salt, pepper, and cinnamon. Heat olive oil in a small skillet over medium-high heat and sear pork 2-3 minutes per side until browned.
yellow onionred wine vinegarwater
Add onion and cook 2 minutes, scraping up browned bits. Stir in vinegar and water; bring to a simmer.
pork tenderloinpitted prunesbay leaf
Add prunes and bay leaf. Reduce heat to low, cover, and simmer 10-12 minutes, turning once, until pork reaches doneness.
bay leaf
Uncover and simmer 1-2 minutes to slightly reduce the sauce. Remove bay leaf.
pork tenderloinpitted prunes
Slice pork and spoon prunes and pan sauce over the top.