PORK TENDERLOIN IN A PORT-PRUNE SAUCE
lombinho de porco com molho de porto e ameixas secas SERVES 6
I stayed at the quaint Refúgio da Vila, in the tiny town of I made sure to sign up for their cooking classes. They W henPortel, were held in the airy cozinha de matança, or butchering kitchen, where, in years past, livestock went after meeting their maker. This was our rst dish of the day. Plums are a specialty of the area, so naturally prunes—aka dried plums—were on the menu. ⅔ CUP PITTED PRUNES (ABOUT 15) 1 CUP RUBY PORT ½ CUP BEEF STOCK OR STORE-BOUGHT LOW-SODIUM BROTH, OR MORE IF NEEDED A 1-INCH THUMB OF GINGER, PEELED AND GRATED 1 TABLESPOON HONEY KOSHER SALT AND FRESHLY GROUND BLACK PEPPER 2 TABLESPOONS OLIVE OIL TWO 1-POUND PORK TENDERLOINS, FAT AND SILVER SKIN REMOVED 1 GARLIC CLOVE, MINCED 3 TABLESPOONS SHERRY VINEGAR CHOPPED FRESH CILANTRO LEAVES
1. Position a rack in the middle of the oven and crank up the heat to 450°F. 2. Dump the prunes into a small saucepan, add the port, beef stock, ginger, and honey, and bring just to a boil. Reduce the heat and simmer, covered, for 15 minutes. Turn o the heat