Pork Fillet & Prunes with a Creamy Sauce
French cuisine is considered to be one of the most sophisticated cuisines in the world.
The French, especially at Touraine region, are known to be the good food lovers.
Touraine is famous not only for the goat's cheese of Sainte-Maure, rillettes and andouillettes, Chinon, the géline de Touraine, a local breed of domestic chicken, Tours prunes, but also that is the land of Gargantua. French kitchen has always been an example of perfection in the art of cookingю. Once again the French have created a classical dish, which originated in the orchard-rich Touraine region.
- 1 kg pork tenderloin (2 pork fillets 400-500g each)
- 15 prunes, pitted
- 50 gm drawn butter
- 1 tbsp oil
- 10 shallots (cut in half)
- 100 ml Armagnac (Cognac)
- 2 tbsp water
- 150 ml chicken stock
- 1 bay leaf
- 3 thyme sprigs
- 1 rosemary sprig
- 250ml double (heavy) cream
- black pepper, salt
- Put the prunes in a small saucepan, cover with Armagnac and 2 tbsp water, and bring to the boil. Reduce the heat and simmer the prunes for 3 minutes. Drain well. (Reserve the cooking Armagnac in the saucepan.)
- Preheat the oven to 180°C. Trim the pork fillet, removing any fat or sinew from the outside.
- Heat oil and half the butter in a frying pan, add the pork fillet and cook until lightly browned all over. (Reserve the cooking oils in the pan.)
- Season meat with salt and freshly ground black pepper
- Remove and place in an oven-proof dish and bake meat for 25 minutes for medium, 35 minutes for well-done (fillets for15 minutes -20 minutes).
- Сover with foil, and leave in a warm place for 10 minutes before slicing
- For the sauce, reheat the oils in the frying pan and add the remaining butter. Add the shallots. And cook over a low heat until softened but now browned.
- Add the remaining Armagnac, bring to the boil and simmer for 1 minute.
- Add the stock, bay leaf, rosemary and thyme and bring to the boil. Reduce the heat and simmer for 10 minutes or until reduced by half.
- Аdd the cream and prunes and simmer for 8 minutes, or until the sauce thickens slightly.