California Prune-Glazed Pork Tenderloin with Fingerling Potatoes and Sugar Snap Peas
Created by registered dietitian nutritionist and clean eating expert Michelle Dudash, this is a satisfying dish for the meat and potato devotee looking to add some greens, fruit, and flavor to their routine. The California Prune sauce adds a naturally sweet pop of excitement to the perfectly-seasoned pork, while fresh sugar snap peas add crunch. With no added sugar, California Prunes are a delicious way to sweeten your favorite dishes and support optimal health and healthy bones.
Ingredients
For the potatoes:
4 cups small potatoes (purple, red, white), thinly sliced
1 tablespoon + 2 teaspoons extra-virgin olive oil
1 teaspoon garlic powder
1/4 teaspoon salt
Freshly ground black pepper
For the pork:
1 trimmed pork tenderloin (about 1 1/2 pounds)
1 teaspoon ground cinnamon
1 teaspoon garlic powder
1/4 teaspoon ground clove
1/2 teaspoon salt for the pork + 1 pinch for the sauce
Freshly ground black pepper
3 teaspoons extra-virgin olive oil (2 tsp. for the pork, 1 tsp. for the vegetables)
2 cups trimmed sugar snap peas
1 cup thinly sliced red onion
3/4 cup chicken bone broth
1/2 cup CA prunes
2 teaspoons apple cider vinegar
Directions
Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper for easier clean up.
To make the potatoes: Place the potato slices on the sheet pan. Drizzle with oil, toss, and spread into an even layer. Sprinkle with garlic powder, salt, and pepper. Bake until fork tender and golden, about 20-25 minutes.
To make the pork: In a tiny bowl, combine the cinnamon, garlic powder, clove, 1/2 teaspoon salt, and pepper. Rub the pork pieces with the spices.
Preheat a large skillet on medium heat and add 2 teaspoons oil. When the oil is shimmering, add the pork and cook until browned on one side, about 5 minutes. Turn and brown twice more until pork is browned on all sides. Transfer the pork to a sheet pan and roast in the oven until done, about 5-15 minutes. We recommend cooking to 145 degrees F internally and the pork is still juicy and light pink in the middle. Allow the pork to rest 5 minutes to redistribute the juices. Slice into medallions.
Add 1 teaspoon oil to the same skillet, then the snap peas and onions. Sauté until tender, about 5 minutes.
Microwave the bone broth until hot, about 60 seconds, and add to the blender. Add the CA prunes, vinegar, and 1 pinch salt. Cover and puree on low, working up to high speed, until smooth. Reserve 1/3 cup of the prune sauce for plating.
Reduce the heat to low. Pour the prune puree over the vegetables. Serve the reserved prune sauce with the pork.
