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.