Tag Archives: Prune recipe

Pork Tenderloin with Plum Sauce

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Pistachios and prunes make up the filling and the sauce for this simple pork tenderloin roll.
Pistachios and prunes make up the filling and the sauce for this simple pork tenderloin roll.

This is one of those dishes that looks like you slaved over yet is really as simple as it gets.

“Pork Tenderloin with Plum Sauce” may have only seven ingredients, but it delivers on flavor and presence so much that it’s definitely worthy of being served to company.

This recipe is from the new “Tuscan Women Cook: Nonnas. Memories. Recipes.” (self-published), of which I received a review copy. It’s by Coleen Kirnan with Rhonda Vilardo, who run the aforementioned Tuscan Women Cook, a culinary immersion program in Italy, in which students learn authentic, time-honored dishes during hands-on, week-long classes.

The recipes in the book are inspired by the family recipes and culture of the Val d’Orsia region of Tuscany, just south of Siena.

Recipes such as “Zuppa di Stracci” (“Stracciatella Soup”), “Ravioli di Ricotta ed Erbe Aromatiche” (“Ravioli with Ricotta and Herbs”), and “Melanzane alla Parmigiana” (a lighter version of “Eggplant Parmesan” that forgoes breading and frying) are sure to appeal to any Italian food lover.

“Filetto di Maiale con Prugne e Pistachio” or “Pork Tenderloin with Plum Sauce” makes use of a mix of pistachios and prunes (yes, dried plums) in two ways.

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Prune’s Cold Candied Oranges

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Dessert -- Prune-style.

Dessert — Prune-style.

 

Some cookbooks possess that magical gift that makes you feel as if the author is actually speaking directly to you in your very own kitchen.

“Prune” (Random House) takes a different tack. In her new cookbook of which I received a review copy, Chef Gabrielle Hamilton, owner of New York’s beloved Prune restaurant, gives you the impression that she’s talking directly to her crew in the kitchen. The delightful part is that you feel as if you’re scrunched in a corner, ease-dropping on everything that goes on there, from the prep to the service.

prune-gabrielle-hamilton-cover

Possessing an MFA in fiction writing, Hamilton is a proven storyteller. Besides her singular voice, the recipes come with drip spots on the pages, as well as notes scribbled on torn pieces of tape that look as if they’re stuck to the pages.

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