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This elegant pork tenderloin with prunes is a sophisticated take on a classic flavour combination. The sweetness of the fruit perfectly balances the savoury, pan-seared pork, while a splash of white wine and a hint of cream create a silky, indulgent sauce. It is a wonderful choice for an autumn evening when you want something that feels special but remains easy to prepare in a single frying pan.

As a versatile main course, this dish sits beautifully alongside buttery mash or steamed seasonal greens like kale or sprouting broccoli. By using high-quality pork and allowing the prunes to soak thoroughly, you ensure every bite is tender and full of depth. Whether you are hosting a dinner party or simply elevating your weeknight menu, this recipe is sure to become a firm favourite.

Ingredients for Sautéed Pork Tenderloin with Prunes

240ml dry or semisweet white wine
230g pitted prunes
2 pork tenderloins, about 450g each
Salt
Pepper
45 ml olivolja
2 tablespoons meat glaze (see below)
120 ml vispgrädde

How to make Sautéed Pork Tenderloin with Prunes

In a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight.

Trim the silver skin off the tenderloins. Cut the tenderloins into rounds about 3/4 inch thick. Season the rounds on both sides with salt and pepper.

In a sauté pan just large enough to hold the rounds, heat the olive oil over high heat. When it smokes, add the pork rounds and brown, turning once, for about 3 minutes on each side, or until they feel firm to the touch. If they start to get too brown, turn down the heat. Transfer the pork rounds to a warmed platter and set aside in a warm spot. Pour the fat out of the pan.

Drain the prunes, reserving the wine and prunes separately. Measure out 120ml the wine. Return the pan to high heat and add the 120ml wine and the prunes. Deglaze the pan, scraping up any brown bits on the bottom of the pan with a wooden spoon, then stir in the meat glaze, if using. Boil until the wine is reduced by about half; if you have added the glaze, the sauce will develop a lightly syrupy consistency. Add the cream and boil until reduced to a light sauce consistency. Season with salt and pepper.

Arrange the pork rounds on warmed plates and spoon the sauce and prunes over the top.

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