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Ingredients

• 1.5 lb Pork Tenderloin (trimmed, patted dry)
• 2 Tbsp Unsalted Butter (for pan‑searing)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tsp Garlic (minced (about 2 cloves))
• 0.5 cup Prunes (pitted and roughly chopped (10‑12 pieces))
• 0.5 cup V8 Vegetable Juice (unsalted)
• 2 Tbsp Tomato Paste (concentrated tomato flavor)
• 1 Tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Season the Pork

   Pat the pork tenderloin dry with paper towels, then season evenly with salt and freshly ground black pepper on all sides.

   Time: PT5M

2. Heat the Skillet

   Place the skillet over medium‑high heat and add the butter. Let it melt and foam, swirling to coat the pan.

   Time: PT2M

   Temperature: Medium‑High

3. Sear the Pork

   Lay the seasoned pork in the hot skillet. Sear without moving for about 3 minutes per side, until a deep golden crust forms. Add the minced garlic during the last 30 seconds and stir briefly.

   Time: PT6M

   Temperature: Medium‑High

4. Rest the Pork

   Transfer the seared pork to a plate, loosely cover with foil, and let rest while you make the sauce.

   Time: PT5M

5. Prepare the Prune‑Tomato Sauce

   In the same skillet, add the chopped prunes, V8 juice, and tomato paste. Stir to combine, scraping up any browned bits. Bring to a gentle simmer, then reduce heat to medium and let the sauce thicken for 5–7 minutes, stirring occasionally.

   Time: PT7M

   Temperature: Medium

6. Re‑heat the Pork in Sauce

   Return the rested pork to the skillet, spoon sauce over it, and cook for an additional 2 minutes to re‑warm and meld flavors.

   Time: PT2M

   Temperature: Medium

7. Slice and Serve

   Slice the pork across the grain into ½‑inch medallions, arrange on plates, drizzle with extra sauce, and garnish with chopped parsley.

   Time: PT3M

Nutrition Facts

Calories

300

Protein

25 g

Carbohydrates

10 g

Fat

12 g

Fiber

2 g