As I mentioned in a previous post, we had an early Christmas celebration with one of my stepsons. This year all our holiday meals were decided on a whim, serendipity playing a pretty big role. I happened to catch Marcela’s episode “My Favorite Holiday Dishes“, and while watching it with Phil he suggested we make that full menu for our Christmas dinner. Avocado-Cilantro Mousse, Pork Tenderloin, and Mexican Chocolate Souffle. You know how we felt about the mousse, so now it’s time to share the recipe for the second course, a pork that ended up moist and tender, surrounded by the sweetness of prunes and pearl onions.
ROASTED PORK TENDERLOIN WITH PINEAPPLE GLAZE
(from Marcela Valladolid)
1/2 cup kosher salt
1/2 cup packed light brown sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 cups warm water
6 cups cold water
2 pork tenderloins
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for the herb rub:
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
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1 tablespoon olive oil
1 cup dried prunes, halved
1 pound pearl onions, peeled
1/3 cup dry white wine
1 cup pineapple juice
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For the pork: Heat the olive oil in a medium, heavy saute pan over high heat. Add the pork and sear until browned, 4 minutes. Carefully turn the pork over and sear until browned, another 4 minutes. Meanwhile, add the prunes and pearl onions to a baking dish, creating a bed for the loin. Transfer the seared pork loin to the baking dish (making sure the loin fits in the baking dish, leaving a 1-inch border on every side). Add the wine to the same saute pan used to sear the pork and cook, scraping the bottom of the pan to remove the browned bits, until almost evaporated, about 1 minute. Stir in the pineapple juice and remove from the heat. Season with salt and pepper. Pour the mixture over the pork. Season the prunes and onions with salt and pepper.
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Place the pork in the oven and roast until a thermometer inserted into the center registers 160 degrees F, or to your desired level of roasting. Baste with the pan juices every 20 minutes. Transfer the pork to a cutting board, tent with foil, and let it stand for 10 minutes. Slice the pork into 1/4 to 1/2-inch thick slices and arrange on a platter. Top the pork slices with the pearl onions, prunes, and sauce.
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ENJOY!
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Pork and prunes are a classic combination for good reason! This recipe is not too different from a typical meal served in my family in Brazil during the holidays, except that they like to roast a pork shoulder or butt. We call it “pernil assado“, and prunes or pineapple slices are often part of the sauce.
Leftovers were awesome on day 2 and amazing on day 4, the sauce intensified in flavor, the meat retained its moisture and tenderness. I can tell this recipe will become a regular appearance at our table. Next time I’ll add some fennel to the bed of prunes and onions, I think its flavor would be great here.
ONE YEAR AGO: The Ultimate Cranberry Sauce
TWO YEARS AGO: Edamame Dip
THREE YEARS AGO: Gougeres
FOUR YEARS AGO: Beef Wellington on a Special Night
Ooh, Sally, this sounds delightful. I have never brined pork before (always find it amply juicy) but I’m thinking I have to give the method a try to taste the difference… love your seasonings and ingredients (especially the prunes/onions) so this may be the one! We have the same slapdash approach to holiday evening meals — you’ll laugh but I actually made meatloaf this year for Christmas dinner — it was DELISH :).
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Love meatloaf, and in fact meatloaf has been on my list of stuff to do soon… it was the first real American dish I had when I first came to the US, so it has a special spot in my heart… 😉
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It looks wonderful! Thank you for this idea..
I wish you a happy new year!
Cheriechen
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A wonderful new year for you too!
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Mouthwatering! 🙂
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It was pretty amazing, too bad leftovers are gone… must make it again soon…
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Awww, I can’t wait to make this! Not only does it sound good but I could stick a fork through the monitor right now.
Happy New Year, you sweet wonderful woman!
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Happy New Year, Maureen! You are getting there ahead of us, let me know how you find 2014… 😉
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Sally, what does the brining actually do to the meat, I never quite understand how it works? I know it is a popular thing to do with turkeys as well in the States. I wonder if your meats are different from ours. Your food looks amazing as always and I would love to have a taste 🙂
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Joanna, we are not too fond of brining turkey, which most people in the US love – in the case of pork, I like the extra moisture it gives the meat – it gets slightly more “plump” and juicy. One of the reasons I like to brine pork is the fact that Phil will not eat “rosy” pork. FOr him it must be fully cooked, passed medium-rare. In that case, it always turns too dry for my taste – brining the meat makes it good even “over-cooking” it (according to me) or cooking it just right (according to Phil)… 😉 We get the best of both worlds with it….
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What a scrumptious roasted pork, Sally! I am salivating…
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C’mon right over, and please bring the pomegranate caipirinhas with you! 😉 Hubby is salivating over those!
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Sally, I printed this recipe out before I came to the end of your post 🙂 ! A wonderful simple way of cooking the pork and tho’ am living alone at the moment shall prepare the full recipe in wait for those leftovers!! Have never brined pork either and your way does include so much more than just salt and water!! Thank you for all these special ‘tutorials’ – and hope for all things good for you in the New Year. Eleven hours to go on the East Coast of Down Under!!!!
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One of my best friends from Brazil is spending the New Year’s Eve in Australia! Her son has been living there for almost 5 years now, and she finally went to visit. They are having a great time, loving everything! I am living vicariously through her… and wish you a wonderful New Year!
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Thanks heaps Sally ~ if your friend is Sydney or south she should be enjoying beautiful but hot-tish weather ~ by the time you get to the level of Queensland the monsoonal patterns have begun. Happy she is having a great time . . .
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This sounds like a great way to roast pork, Sally, and the finished dish has that holiday look that’s so necessary when serving Christmas Dinner. I, too, brine things and love its effect on pork. Never have had a dry pork roast that’s been brined. I hope you all share a joy-filled New Year!
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Looks great, as always, going to add this to my repertoire for sure! Happy New Year!
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I love the thought of deciding holiday meals on a whim! I tend to cook up something different every year. Looks like you made a great choice! Happy New Year!
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looks so good!
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I recently made a lamb-prune braise that was outstanding, bet this dish was great too. Prunes get such a bad wrap, but are so versatile in the kitchen.
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