Although prunes sometimes get a bad rap, the salty nature of pork and the sweetness of apples and prunes combined is excellent.
The Italian Prune Plum also known as European Plums are free stone and most readily grown for prune production. Their ability to create a high concentration of fermentable sugars not only makes them the ideal candidate for drying but also for making preserves, wine and brandy.
Native to the Mediterranean coastal regions of Italy, Italian prune plums thrive in arid climates. Even though plums adapt to a wide variety of growing regions, they require minimal humidity and rainfall to prevent disease and encourage fruit development during their growing season.
Oddly enough, all prunes are plums but not all plums are prunes. Prune plum varieties have a very high sugar content which enables them to be dried without fermenting while still containing their pits.
This is a nice meal to serve over quinoa along with roasted acorn squash and brussel sprouts.
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- 500 grams pork tenderloin
- 1 medium onion, sliced
- 1 Tbsp oil
- 1/2 cup 'Diana' Gourmet Western Smokehouse BBQ sauce
- 1/3 cup apple juice
- 1 Tbsp dried thyme
- 2 apples, cut into 8 wedges each
- 200 grams dried prune plums
Ingredients
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- Preheat oven to 350 F. In a saucepan, brown onions & tenderloin in hot oil for about 3 minutes. Transfer to a 9 x 13-inch baking dish. Combine BBQ sauce, apple juice & thyme; pour over meat & onions. Simmer gently for 10 minutes.
- Bake for about 30 minutes. Add apples & prunes & bake for an additional 10-15 minutes. or until pork & apples are tender.