Cooking time 1 hour 30 min.,
2 pieces of good pork tenderloin, each weighing 600-700g,
1 tablespoon olive oil,
3 tablespoons unsalted butter,
1 sprig fresh thyme,
1 bay leaf,
1 cup white wine (cup=250ml),
1 cup beef broth,
1 cup cream,
1 cup pitted prunes.
This recipe is from the book “Le Cordon blue “Regional French””. This is a simplified version of the classic French cuisine recipe Roti de porc aux pruneaux. If following the classic recipe you would prepare the meat entirely, then cut into 6-7 small pieces. This revised way the cooking time is much reduced, and the meat becomes a lot more tender.
11. Add the vegetables, bay leaf and thyme to the meat scraps. Fry on medium heat for about 5 minutes, until the onion is soft and translucent. If there’s not enough oil in the pan, you can add a tablespoon of either olive oil or butter.
18. Put your food on the plates, and serve! The pork turned out moist, juicy and tender, more tender than I expected. But the highlight of this whole meal is the sauce. It has an incredibly rich, yet at the same time gentle and exquisite taste. French sauces have an incredible reputation, as this dish will certainly prove!
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