Pork Tenderloin with Port and Prunes

Ingredients

• 2 tablespoons butter 
• 0.5 cup chicken broth low-sodium homemade canned
• 1.5 tablespoons cooking oil 
• 2.5 teaspoons ground coriander 
• 0.3 teaspoon fresh-ground pepper black
• 1.5 pound pork tenderloins 
• 0.5 cup port 
• 20  prune- cut to pieces pitted
• 0.8 teaspoon salt 

Equipment

• frying pan
• oven
• whisk

Directions

1. Heat the oven to 40
2. Season the tenderloins with 2 teaspoons of the coriander, 1/2 teaspoon of the salt, and the pepper.
3. In a large ovenproof frying pan, heat the oil over moderately high heat.
4. Add the tenderloins and brown on all sides, about 3 minutes.
5. Put the pan in the oven and cook until the tenderloins are just done to medium, about 15 minutes.
6. Transfer the tenderloins to a carving board and leave to rest in a warm spot for about 5 minutes.
7. Pour off all the fat from the pan.
8. Put the pan over moderate heat and add the port. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.
9. Add the broth, prunes, and the remaining 1/4 teaspoon salt. Boil until reduced to approximately 1/2 cup, about 3 minutes.
10. Whisk in the remaining 1/2 teaspoon coriander and the butter. Slice the tenderloins and serve topped with the prunes and sauce.
11. Wine Recommendation: A light-bodied or subtly flavored red wine would fade away next to the intense fruity flavors of this dish. Fortunately, lusty red zinfandels are widely available and will work perfectly.