Sage-Roasted Pork Tenderloin with Dried Plum Sauce - red wine

Method

• Start with the plum sauce, because it takes longer than the pork.
• Combine the red wine, sugar, vinegar, and prunes in a pot.
• Cook over medium heat until the prunes simmer down and get really soft, about 20 minutes.
• While that is cooking, move on to the pork.
• Preheat the oven to 400F.
• Arrange the sage sprigs in a row down the length of the pork tenderloin and tie with butchers twine to hold them in place.
• Season the pork all over with salt and pepper.
• Put a cast-iron (or regular ovenproof) skillet over medium-high heat.
• Coat the bottom of the pan with a little olive oil and get it almost smoking.
• Add the pork to the pan and sear on all sides until nicely browned and caramelized.
• Transfer the whole thing to the oven, pan and all, and roast the pork for 10 to 12 minutes.
• Puree the prune mixture in a food processor or with a handheld blender.
• The prunes will thicken the sauce; season with salt and pepper.
• Cut the string off the pork but leave the sage leaves in place.
• Slice the pork tenderloin on a slight bias into 1-inch-thick pieces.
• Drizzle the sauce over the pork.