Pork tenderloin with prunes and olives
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Cooking tools:
- Roasting pan
- Stove
- Oven
- Instant-read thermometer
- Carving knife
- Carving fork
- Spoon
- Serving platter
Ingredients
- 2 tbsp olive oil
- 500 g pork fillets
- ¾ tsp salt
- a little pepper
- 2 ½ dl white wine
- 1 dl red wine vinegar
- 100 g pitted prunes
- 100 g pitted green olives
- 50 g light sultanas
- 2 garlic cloves
- 8 sprigs oregano
- 1 ½ tbsp ground cane sugar
- 1 ½ tbsp butter
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