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Meat, Busy evenings

Pork Tenderloin with Prunes and Mashed Potatoes

Pork tenderloin with prunes is a roasted dish finished with a creamy white wine sauce, serving 4, ready in 55 minutes, rated easy, for about €3.00 per person. Success comes down to watching the meat closely so it stays tender and just pink, and reducing the sauce before stirring in the cream.

Tonight, roasted pork tenderloin draped in a rich prune sauce, with smooth mashed potatoes on the side.

Pork Tenderloin with Prunes and Mashed Potatoes
Total time
55 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Pork tenderloin is a lean, tender cut that pairs naturally with the sweetness of prunes and a silky cream sauce. Roasting keeps the meat juicy while the sauce simmers in the same pan, picking up all the browned bits for flavor. Homemade mashed potatoes, smooth and buttery, round out the plate with comfort.

This is a seasonal dish for fall and winter evenings, simple enough for a busy weeknight but polished enough for guests. Kids who aren't keen on prunes can just push them aside and still enjoy the meat and mashed potatoes. Mon Chou likes recipes like this one that feel warming without making dinner complicated.

The ingredients

4 people

Butcher

  • pork tenderloins 2

Pantry

  • pitted prunesoften in the pantry 16
  • dry white wineoften in the pantry 15 cl
  • chicken brothoften in the pantry 20 cl
  • sunflower oiloften in the pantry 2 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Fruits and vegetables

  • shallots 3
  • thyme 3 sprigs
  • potatoes for mashing 1 kg

Dairy

  • heavy cream 10 cl
  • milk 20 cl
  • butter 60 g

Allergens Lactose

The step by step recipe

  1. Brown the salted and peppered tenderloins in the oil on all sides, then roast them at 180°C. 18 min

    Take them out of the oven once they reach 63°C in the center.

  2. Cook the peeled potatoes in salted water, then mash them with the butter and hot milk. 20 min

    Pass them through a potato ricer for a silky mash.

  3. In the pan used for the tenderloins, soften the shallots, deglaze with white wine, then add the broth, thyme, and prunes. 10 min

    Scrape up the browned bits from the pan, they give the sauce its color.

  4. Let it reduce by half, then stir in the cream and let it thicken. 5 min

    Keep the heat low so the cream doesn't split.

  5. Let the meat rest for five minutes, slice it, spoon the sauce over, and serve with the mashed potatoes. 5 min

    Pour any juices released by the meat back into the sauce.

Our tips to get it right

  • Pick tenderloins of similar size so they cook evenly and stay moist in the center.
  • Don't salt the raw meat too early, or it will release water and brown less well in the pan.
  • Make the mashed potatoes right before serving, they lose their texture if they sit too long while warm.

The variations

  • Swap the white wine for extra chicken broth if you'd rather cook without alcohol.
  • For a quicker version, use store-bought mashed potatoes and spend your time on the meat and sauce instead.
  • Stir a pinch of cinnamon or a little honey into the sauce to boost the sweet and savory balance, which kids tend to like.

What to serve it with

  • A small green salad to start
  • Steamed green beans
  • A glass of grape juice

Storage

Keep leftovers in a sealed container in the fridge for 2 to 3 days. The meat and sauce freeze well, the mashed potatoes less so since they change texture once thawed. Reheat gently in a pan, adding a splash of milk or broth if the sauce has thickened too much.

Questions about this dish

Can you make this dish ahead of time?

You can cook the meat and sauce a few hours ahead and reheat them gently before serving. It's better to make the mashed potatoes right before the meal so they stay smooth.

Can you substitute the heavy cream?

Whole liquid cream works fine, the sauce will just be a bit less thick. Avoid low fat creams since they can split during cooking.

Do you need to soak the prunes before cooking them?

It's not required, they cook well directly in the sauce. Soaking them in warm tea beforehand just makes them plumper and more flavorful.

How do you know the pork tenderloin is cooked right?

Aim for an internal temperature of 63°C with a kitchen thermometer, the meat stays tender and slightly pink inside. Without a thermometer, the flesh should feel firm but still a little springy.

How long does it take to make a pork tenderloin with prunes and mashed potatoes?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pork tenderloin with prunes and mashed potatoes?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork tenderloin with prunes and mashed potatoes cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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