Dark Chocolate-Braised Pork Tenderloin with Prunes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork tenderloin braised in a deep, rich sauce of dark chocolate, red wine, and plump prunes, a traditional Belgian dish with a sweet and savory balance. This Belgian-inspired pork recipe, ready in about 45 minutes, pairs pork tenderloin, dark chocolate, red wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 2 Belgian cuisine 490 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season pork tenderloin with salt and pepper, then sear in a large oven-safe skillet over medium-high heat for 3 minutes per side until browned.
  2. Step 2: Add 1/2 cup chopped onion and 2 minced garlic cloves to the skillet, cooking for 2 minutes until fragrant.
  3. Step 3: Pour in 1 cup red wine and 1/2 cup chicken broth, scraping up browned bits. Add 4 oz chopped dark chocolate and 1/2 cup pitted prunes, then simmer for 5 minutes until chocolate melts and sauce thickens.
  4. Step 4: Transfer skillet to a preheated 375°F oven and cook for 20-25 minutes until pork reaches 145°F. Remove from oven, add 1 tbsp butter to thicken sauce, and let rest 5 minutes before slicing.

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