- one 2-3 pound pork tenderloin
- 12 pitted prunes
- 3 Tbsp. butter
- 1/2 tsp. ground ginger
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 1/2 cups plus 2 Tbsp. water
- 1 Tbsp. cornstarch
Soak prunes in hot water until plump, about 10-15 minutes. Preheat oven to 325º.
Using a sharp knife, slit tenderloin open length-wise, so that it looks like an envelope. Drain plumped prunes and insert into tenderloin in a row. Tie pork back together with kitchen string. Combine the ground ginger, salt, and pepper, then rub mixture well all over the meat.
Melt butter in roasting pan on top of stove, then sear tenderloin on all sides until nicely brown. Pour 1 1/2 cups water around pork in pan. Transfer pan to heated oven. Roast meat, uncovered, for 1 hour or until meat thermometer registers 160ºF, basting with pan juices every 20 minutes.
Transfer meat to cutting board, remove string, and carefully slice into rounds. Place slices on serving platter and tent with aluminum foil until serving.
For gravy: Strain pan juices and return to roasting pan. Heat on stove, bringing to a light boil. Whisk together cornstarch and 2 Tbsp. water until smooth; quickly stir into juices until gravy is smooth and thick.
Yield: Serves 5-6 (can be doubled).
