Name: Rosemary-Garlic Pork Tenderloin with Sweet-and-Sour Prunes
Yield: Makes 6 servings
Ingredients: 8 ounces (1 1/3 cups) pitted prunes; 1 1/3 cups water; 2/3 cup Sherry wine vinegar; 1/2 cup sugar; 1/4 cup olive oil; 6 garlic cloves; 2 tablespoons chopped fresh rosemary; 2 teaspoons cracked black pepper; 1 1/2 pounds pork tenderloins; Generous pinch of dried crushed red pepper; 12 cups sliced escarole (about 1 large head); 1 cup chicken stock or canned low-salt chicken broth

"I had the pleasure of dining at Bacco restaurant during one of my many visits to New Orleans," writes Scott J. Grande of Ormond Beach, Florida. "It's run by Ralph Brennan, who is a gracious and accommodating host. The pork tenderloin on escarole that I had for dinner was delicious; I hope you'll be able to get the recipe for my collection."

Bacco is one of eight New Orleans restaurants run by members of the Brennan family. At Bacco, this pork tenderloin is served with garlicky mashed potatoes.

Recipe notes

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