This saucy pork and sweet prunes hits the spot. A warming dish spiked with brandy and sweet prunes that satisfies cold-weather cravings….and enjoyed by all
INGREDIENTS Serves 4
700g pork tenderloin fillet cut into 1 cm rounds
30g butter
2 teaspoons sunflower oil
2 shallots, finely chopped
60ml Cognac
250ml chicken stock
2 teaspoons redcurrant jelly
150ml double cream
12 soft dried prunes
Few sprigs of Thyme
Small bunch of flat leaf Parsley
salt and freshly ground black pepper
METHOD
Season the slices of pork with salt and freshly ground black pepper.
Heat half the butter in a frying pan over a medium-high heat. Add the pork slices and fry for 1-2 minutes on each side, or until lightly browned and just cooked through. Remove the pork from the pan and set aside on a plate. Keep warm.
Add the remaining butter to the pan and fry the shallot for 1-2 minutes, or until just softened. Increase the heat to high, pour in the Cognac and cook for a minute or two until the liquid is reduced by half.
Add the stock, cream, redcurrant jelly, thyme, and the prunes to the pan and cook for 3 minutes. Reduce the heat, and add the cooked pork and any pork juices to the pan. Continue to cook for a further 2-3 minutes, or until the pork is completely cooked through.
Remove the Thyme , and sprinkle over the parsley.
Serve with Pommes purée and buttered cabbage;
Original Recipe Rick Stein
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