Savory and sweet flavors, a daring mix…and this pork was a victory!

pork with mushrooms and prunes

I placed the pork tenderloin into a casserole, greased with oil, and I seasoned it with a mixture of finely chopped sage and rosemary, then adding salt and pepper.

I baked it for 5 minutes at 480 F, I simmered with red wine and baked it for other 15 minutes at 430 F.

After that, I added sliced white button mushrooms and dried prunes, and I baked again everything for about 20 minutes, until the meat was cooked.