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