By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 6
493 cal · 65 min
Pork Tenderloin with Roasted Potatoes and Dried Fruit
Recipe GLPR0b8189aa5f55a4
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Average rating: 4.0 (1)
Succulent roasted pork tenderloin paired with tender potatoes and a sophisticated medley of dried pears and prunes, enhanced with aromatic juniper berries, bay leaves, and a hint of dried mushrooms. The pork cooks to a perfect golden finish while the fruits impart subtle sweetness and the wine creates a savory pan sauce. A naturally gluten-free and dairy-free elegance for any dinner table.
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Ingredients
2 pounds pork tenderloin (2 pieces)
2 pounds small potatoes (purple, red, or gold)
⅓ cup olive oil
1 cup dry white wine
4 pieces dried pear (about 1 ounce), coarsely chopped
6 to 8 prunes, halved
½ ounce dried mushrooms (chanterelles or cremini), coarsely chopped
2 bay leaves
10 juniper berries, lightly crushed
Sea salt to taste
Freshly ground black pepper to taste
Directions
Preheat your oven to 400°F. Pat the pork tenderloins dry with paper towels and generously season both pieces with sea salt and freshly ground black pepper on all sides.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Once hot, carefully place the seasoned pork tenderloins in the pan and sear for 3-4 minutes per side until golden brown on all surfaces. Remove the pork to a plate and set aside.
In the same skillet, add the small potatoes, dried mushrooms, bay leaves, juniper berries, dried pear pieces, and prune halves. Stir to combine and cook for 2-3 minutes until fragrant.
Pour the dry white wine into the skillet, stirring to loosen any browned bits from the bottom. Place the seared pork tenderloins back on top of the potato and fruit mixture.
Transfer the skillet to the preheated 400°F oven and roast for 30-35 minutes, until the pork reaches an internal temperature of 145°F (measured at the thickest part with a meat thermometer). The potatoes should be tender and golden.
Remove the skillet from the oven. Transfer the pork to a cutting board and tent loosely with foil to rest for 5 minutes before slicing. Remove the bay leaves from the potato mixture and adjust the seasoning with additional salt and pepper if needed.
Slice the rested pork tenderloin into medallions and arrange on a serving platter. Spoon the roasted potatoes, dried fruits, and pan sauce around the sliced pork. Serve warm.
Comments
Pork tenderloin and potatoes are easy finds at any Charlotte supermarket, but dried mushrooms, juniper berries, and prunes in volume will likely require a second stop at Harris Teeter or Kroger's specialty section, adding friction to a weeknight. The 65-minute claim is honest for roasting, though you'll need 10–15 minutes for prep (trimming the loin, halving potatoes, soaking mushrooms) that the stated time glosses over. Cost per serving lands around $5–6 with quality pork, which is reasonable for company dinner, and the dish reheats well. This is a confident dish that feeds six without fuss, but the hunt for dried fruit and spice ingredients is the real trade-off.
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