And with Valentine's day around the corner, look not further.
Now pork and prunes or slightly sweet-tart dry fruits go so well together. The Italians take it up several notches though – This is a marvelous technique of stuffing pork tenderloins with prunes that I learned at a cooking class in Bologna. Now if you know Italy at all, you know that Emilia Romagna is at the heart of great cuisine.
So it comes as no surprise that this fantastic take on the pork and prune classic comes from this region. The additional of Marsala wine which as you know hails from Sicily does exactly what other recipes that use port does – adds yet another layer of sweetness without that cloying after taste.
I do recommend using only sweet Marsala and not the dry variety. I love that this recipe comes to together so quickly for a weeknight meal, no fuss-no muss. Once the tenderloins are stuffed in an oh so clever manner with prunes, its seared and roasted for a few minutes in the oven.
Meanwhile the shallots are sauteed in the pan with thyme and a sauce comes together with prunes that mash up to make a lovely sauce with the Marsala wine and thickened ever so slightly with chilled butter at the end.
Though it is not traditional to add a wee bit of cream at the end, I like to sometime just a tad to smooth out the edges.
What a great meal for when friends are over, on a holiday weekend like this one with a lovely simple salad or roasted vegetables, but why wait for a special occasion when you can make it just as easily at the end of a work day.
Once sliced and plated and drizzled with the sauce, it has all the makings of a 5-star meal.
Here’s what I call champagne taste on a water budget – or should I Marsala taste?!