A question about a recipe: Plum Sauced Pork Tenderloin

Amanda is a co-founder of Food52.

added over 1 year ago

We made the version you see in the photo, and while it was great with plums, I think it would also be good this time of year with prunes -- if you can find nice plump ones. You might need to add some liquid to the sauce, either just water or red wine.

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Awesome, thanks! Also, the store here has dried prunes. How much worse are they than fresh ones if I hydrate them?

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Amanda is a co-founder of Food52.

added over 1 year ago

They should work fine -- let us know how it turns out!

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Cathy is a trusted source on Pickling/Preserving.

added over 1 year ago

Prunes - my first thought, too. How about supplementing the liquids with plum jam and omitting or reducing the sugar?

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Amanda, I took your advice and used dried prunes. The sauce was not bad at all. I'm eager to make this when plums are available, but this was fine. I do though think that simmering for 45 was a bit much; came out a little dry. Thanks for the advice everyone!

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Amanda is a co-founder of Food52.

added over 1 year ago

Sorry I didn't think to tell you to reduce the simmering time. Definitely do that next time. Also, did you add any liquid? If not, I'd also do that. Thanks for giving it a try!

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creamtea added over 1 year ago

I know you already tried the recipe with prunes. Here we can also get dried Santa Rosa plums-dark red and tart but fruity, and different than regular prunes. They may be available near you (you may have to add a little sweetness to the recipe though).

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