California Prune-Glazed Pork Tenderloin
You'll love our California Prune Glazed Pork Tenderloin! The prune sauce adds a naturally sweet pop of flavor to the perfectly-seasoned pork.
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Cooking tools:
- Baking sheet
- Parchment paper
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Skillet
- Stove
- Tongs
- Microwave
- Blender
- Ladle
- Serving platter
- Spatula
- Plate
- Aluminum foil
- Kitchen timer
- Instant-read thermometer
- Whisk
- Colander
- Peeler
- Pot
- Cooling rack
- Spoon
Ingredients
- 4 cups small potatoes (purple, red, white, thinly sliced)
- 1 TBSP + 2 teaspoons extra-virgin olive oil
- 1 tsp garlic powder
- 1/4 tsp salt
- Freshly ground black pepper
- 1 trimmed pork tenderloin (about 1 1/2 pounds)
- 1 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/2 tsp salt for the pork + 1 pinch for the sauce
- 3 tsp 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 tsp apple cider vinegar
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