2 pork tenderloins

2 tablespoons (30 ml) olive oil

1 onion, finely chopped

1 clove garlic, chopped

12 prunes, pitted and finely chopped

1/3 lb (140 g) smoked chorizo, finely chopped

Calabrese sausage, finely chopped

1/2 cup (125 ml) white wine

Salt and pepper

With the rack in the middle position, preheat the oven to 200°C (400°F).

In an ovenproof skillet over medium-high heat, brown the tenderloins in the oil. Season with salt and pepper. Set aside.

In the same skillet over medium heat, soften the onion and garlic in the fat remaining in the pan. Add the prunes and sausage and continue cooking for about 2 minutes. Deglaze with the wine and boil until reduced by half. Return the tenderloins to the pan. Transfer to the oven and roast for 10 minutes. Turn the tenderloins and roast until the tenderloins are no longer pink in the centre, 5 to 10 minutes, depending on the meat’s thickness.

If desired, serve with plain couscous.

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