Recipe by: Michelle Pilarczyk

Source: The Food of France, Murdoch Books

Serves: 8

Serve with new potatoes

Michelle Pilarczyk's French Pork Noisettes with Prunes
Michelle Pilarczyk’s French Pork Noisettes with Prunes


  • 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.
  • Serve.

Download attached PDF file here: French Pork Noisettes with Prunes Michelle Pilarczyk