Pork Tenderloin with Prunes
Ingredients
- 800 gPork tenderloin (whole)
- 200 gPrune pitted (whole)
- 3 pcShallot (minced)
- 150 mlDry white wine
- 100 mlCream
- 30 gUnsalted butter
- 2 pcThyme (sprigs)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 mlVeal stock concentrate
Method
Tender pink pork loin glazed in a creamy prune sauce. The contrast between the salty pork and sweet fruit brings a rustic depth typical of French countryside cooking.
- 1
In a pot, heat a little oil. Sear the pork tenderloin on all sides until well browned. The crust should be colored to trap the juices.
- 2
Remove the meat. Toss the chopped shallots into the hot fat. Let them become translucent without burning. When it smells like brown butter, it's ready.
- 3
Put the meat back. Deglaze with white wine, scraping the bottom well to loosen the juices. Add the veal stock, prunes, and thyme. Cover and simmer over low heat.
- 4
Remove the meat to slice it. Pour the cream into the pot and reduce over high heat until the sauce coats the spoon. Adjust the seasoning.
Frequently asked questions
How do you get this dish right?
- Don't overcook the pork: it should remain slightly pink at the center to avoid becoming dry and tough.
- If the sauce is too thin, remove the lid for the last 5 minutes to reduce the liquid.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.
