Recipe by: Michelle Pilarczyk
Source: The Food of France, Murdoch Books
Serve with new potatoes
- 1.6 kg (~4 ½) pork tenderloins, see photo in attached PDF file, fat and membrane removed
- 1 x 250 g carton prunes (~35 prunes)
- 2 Tbsp oil
- 90 g butter
- 2 onions, finely chopped
- 300 ml white wine
- 500 ml good quality chicken stock *
- 3 bay leaves
- Small handful of thyme sprigs
- 500 ml double or thickened cream
- Bring to a boil, then reduce to a simmer. Cook 5 mins, then drain.
- Put the prunes into a small saucepan and fill with cold water such that the prunes are covered.
- Cut the pork fillets diagonally into ~3 cm pieces (“noisettes”).
- Melt half the butter in a frying pan.
- Add the onion and cook over low heat until softened but not browned.
- Add the wine, bring to a boil and simmer for 2 mins.
- Add the stock, bay leaf and thyme and bring to a boil.
- Reduce the heat and simmer for 10 mins or until reduced by half.
- Strain the stock into a bowl, reserving the liquid.
- Rinse the frying pan and return the stock to the pan.
- Add the cream and the prunes and simmer for 8 mins or until the sauce thickens slightly.
- Turn off heat and set aside.
- In another frying pan, heat the oil and the other half of the butter.
- When the butter starts to foam, add half of the pork noisettes.
- Saute on both sides until cooked (noisettes should be slightly pink inside, but still cooked through).
- Set aside and repeat with other half of the pork noisettes. (If butter from first half has burned, wipe down pan and add a bit more butter and oil).
- Add in the cream and prune sauce and stir through.
Download attached PDF file here: French Pork Noisettes with Prunes Michelle Pilarczyk