Pork Tenderloin with Port and Prunes

Serves 4

Ingredients:
2 pork tenderloins (about 3/4 pound each)
2,5 teaspoons ground coriander
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 1/2 tablespoon cooking oil
1/2 cup port
1/2 cup canned chicken-broth or homemade stock
20 pitted prunes
2 tablespoon butter

Preparation:
Heat the oven to 400°F. Season the tenderloins with 2 tablespoons of coriander, 1/2 teaspoon of salt and the pepper.

In a large ovenproof frying pan, heat the oil over moderately high heat. Add the tenderloins and brown on all sides about 3 minutes. Put the pan in the oven and cook until the tenderloins are just done to medium about 15 minutes. Transfer the tenderloins to a carving board and leave to rest in a warm spot for about 5 minutes.

Pour off all the fat from the pan. Put the pan over moderate heat and add the port. Bring to boil, scraping the bottom of the pan to dislodge any brown bits. Add the broth, prunes and a 1/4 teaspoon of salt. Boil until reduced to approximately 1/2 cup about 3 minutes. Whisk in the remaining 1/2 teaspoon coriander and the butter. Slice the tenderloins and serve topped with the prunes and the sauce.

(Food & Wine Magazin: herbs & spices cookbook)