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March 2009
Recipes Contributed by:
Jacksonville Mercantile

Dear Fellow Foodies:

March is dedicated to Eating Out at Home. Just because most of us are eating at home doesn’t mean we have to sacrifice having restaurant quality meals. So get out the nice dishes, light some candles and open a bottle of wine. You will be saving money and also will have a very enjoyable meal while Eating Out at Home. The Jacksonville Mercantile is expanding its selection of our wonderful artisan Oregon wines. If you haven’t been in to the shop lately, be sure to come by and see the selection. We may even be having wine tasting of the wine you are unfamiliar with that day.

The following recipe is easy enough to throw together for a dinner party even if you have worked all day. Just remember, if you can’t find any of the ingredients in our recipes you can always have us ship them to you. Just go to the website at

Pork Tenderloin with Drunken Prunes
Roasted Brussel Sprouts
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Pork Tenderloin with Drunken Prunes - Serves 4

Pork Tenderloin
1 large Pork Tenderloin –silver skin removed
2 Cups buttermilk
3 Heaping Tablespoons Elki Cilantro Pesto
Gray Sea Salt and Cracked Black Pepper
Garlic Avocado Oil for cooking
Panko Bread Crumbs

Mix the buttermilk with the Cilantro Pesto, salt and pepper. Soak the Pork Tenderloin in the buttermilk mixture for 1 hour or up to overnight.

Drunken Prunes
1 cup Syrah wine (use the same wine you will drink with your meal) 1 Tablespoon finely chopped rosemary 1 Tablespoon finely chopped thyme 3 Tablespoons (1 ˝ ounces) chicken demi-glace

Add herbs to the wine. Heat this until just warm. When warm add the prunes to soak. Soak prunes while pork tenderloin soaks in buttermilk.

Remove the Pork Tenderloin from the buttermilk mixture and let excess drip off. Roll the Pork Tenderloin in the Panko Bread crumbs and place in the refrigerator for 10 minutes to let the bread crumbs adhere.

Heat the avocado oil until hot, but not smoking. Cook the pork tenderloin until brown all over, then place the pan into a 375F oven and bake until the internal temperature is 140F. Remove from the oven and let rest for 10 minutes covered with foil to retain heat.

While the pork tenderloin is cooking, remove the prunes from the wine and reserve. Cook the wine over medium heat for approximately 10 minutes or until reduced by half. Add the demi-glace to the wine and cook until demi-glace is melted. Add the prunes to the wine mixture and keep warm until pork is ready to serve.

Cut the pork into equal portions to allow each person 3 pieces of tenderloin. Place one drunken prune on top of each piece of pork tenderloin and drizzle over some of the reduced wine. Serve with roasted brussel sprouts and mashed sweet potatoes.

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Roasted Brussel Sprouts

20 Brussel Sprouts – cleaned and cut in half
Hazelnut or Walnut Oil to coat
Sea Salt and Cracked Black Pepper

Toss the Brussel Sprouts in the oil and sprinkle with salt and pepper. Place on a silicone baking sheet or a baking sheet with parchment so they don’t stick to the pan. Bake cut side down at 375F for approximately 20 minutes or until caramelized.

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