California Prune-Glazed Pork Tenderloin with Fingerling Potatoes and Sugar Snap Peas
California Prune-Glazed Pork Tenderloin with Fingerling Potatoes and Sugar Snap Peas

California Prune-Glazed Pork Tenderloin with Fingerling Potatoes and Sugar Snap Peas

Created by registered dietitian nutritionist and clean eating expert Michelle Dudash, this is a satisfying dish for the meat and potato devotee looking to add some greens, fruit, and flavour to their routine. The California Prune sauce adds a naturally sweet pop of excitement to the perfectly-seasoned pork, while fresh sugar snap peas add crunch. With no added sugar, California Prunes are a delicious way to sweeten your favourite dishes and support optimal health and healthy bones.

Makes: 4Prep Time: 15Cook Time: 20-30


  • For the potatoes:
  • 4 cups small potatoes (purple, red, white), thinly sliced
  • 1 tablespoon + 2 teaspoons extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • For the pork:
  • 1 trimmed pork tenderloin (about 700g)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground clove
  • 1/2 teaspoon salt for the pork + 1 pinch for the sauce
  • Freshly ground black pepper
  • 3 teaspoons extra-virgin olive oil (2 tsp. for the pork, 1 tsp. for the vegetables)
  • 2 cups trimmed sugar snap peas
  • 1 cup thinly sliced red onion
  • 3/4 cup chicken bone broth
  • 1/2 cup California Prunes
  • 2 teaspoons apple cider vinegar


Preheat oven to 220°C.  Line a large sheet pan with parchment paper for easier clean up.


To make the potatoes:

  1. Place the potato slices on the sheet pan.
  2. Drizzle with oil, toss, and spread into an even layer.
  3. Sprinkle with garlic powder, salt, and pepper.
  4. Bake until fork tender and golden, about 20-25 minutes.


To make the pork:

  1. In a tiny bowl, combine the cinnamon, garlic powder, clove, 1/2 teaspoon salt, and pepper.
  2. Rub the pork pieces with the spices.
  3. Preheat a large skillet on medium heat and add 2 teaspoons oil.
  4. When the oil is shimmering, add the pork and cook until browned on one side, about 5 minutes.
  5. Turn and brown twice more until pork is browned on all sides.
  6. Transfer the pork to a sheet pan and roast in the oven until done, about 5-15 minutes.
  7. We recommend cooking to 65°C internally and the pork is still juicy and light pink in the middle.
  8. Allow the pork to rest 5 minutes to redistribute the juices. Slice into medallions.
  9. Add 1 teaspoon oil to the same skillet, then the snap peas and onions. Sauté until tender, about 5 minutes.
  10. Microwave the bone broth until hot, about 60 seconds, and add to the blender.
  11. Add the California Prunes, vinegar, and 1 pinch salt.
  12. Cover and purée on low, working up to high speed, until smooth. Reserve 1/3 cup of the California Prune sauce for plating.
  13. Reduce the heat to low. Pour the California Prune purée over the vegetables.
  14. Serve the reserved California Prune sauce with the pork.