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Author Notes: Autumn is here. It is time to cook and enjoy rustic meal that your family and friends will love and without any fuss four you. —anka
- 2 pounds pork tenderloin (2 peaces)
- 2 pounds small potatoes (mine was purple, but any will work)
- 4 pieces dry pear (2 pears), coarsely chopped
- 6-8 prunes cut in half
- 1/3 cup oil
- 1 cup white wine
- About 1/2 ounce dried mushrooms (mine was chanterelles)
- 2 bay leaves
- 10 juniper berries
- Sea salt and freshly ground black pepper
- Clean pork tenderloins and get rid of silver skin and any fat; season with salt and black pepper. Let them sit on the side.
- In a spice or coffee grinder place dry mushrooms, bay leaves and juniper berries; grind to a powder.
- Rub mushroom powder all over the pork tenderloins. Place them in opposite direction, and tide with kitchen string.
- Cut potato lengthwise to make quarters. Season then with salt; add oil and mix. Place potatoes in the baking dish; cut dry pears and prunes pleasing then over potatoes. Add wine.
- Now place pork tenderloins in the middle.
- Bake in a 350 degree F oven for 60-70 minutes.
- Baste the pork and mix potatoes halfway through cooking.
- When pork is cooked, cover it with aluminum foil and rest for 15 minutes.
- Remove strings, cut and serve with vegetables or salad.
- This recipe was entered in the contest for Your Best Weeknight Roast