Pork Fillet & Prunes with a Creamy Sauce

Pork fillet or tenderloin is very lean, so it can be quite a tricky meat to cook with. With a flick of a finger the once rosy and tender flesh can pale, shrivel and turn as tough as old boots. After a lot of experimentation, I have finally mastered one technique to cook this stubborn cut.

What is there not to love about this recipe? It uses meat and fruit, one combination I cannot live without. To complete the dish is a lovely creamy sauce with a hint of sweetness, thanks to the prunes. Once again the French have created a classical dish, which originated in the orchard-rich Touraine region.

P.S. I am submitting this recipe to Cate at Sweetnicks‘ weekly ARF/5-A-Day event. Prunes are rich in anti-oxidants you see…

Pork Fillet & Prunes with a Creamy Sauce

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★★★★★

5 from 1 reviews

• Author: Michelle Minnaar
• Total Time: 50 minutes

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Description

No one can resist the temptations of a soft and moist pork tenderloin with prunes. An amazing combination of ingredients tied together with a creamy sauce. The sauce calls for white wine, vegetable stock and lots of double cream.

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Ingredients

Scale 1x2x3x

• 2 pork fillet (tenderloin), weighing anything between 400-600g each
• 16 prunes, pitted
• 15ml (1 tbsp) oil
• 45g (1½ oz) butter
• 1 onion, finely chopped
• 150ml (5 fl oz) white wine
• 250ml (8½ fl oz) chicken stock
• 1 bay leaf
• 2 thyme sprigs
• 250ml double (heavy) cream

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Instructions

1. Preheat the oven to 180°C (fan 170°C/350°F/gas 4). Trim the pork fillet, removing any fat or sinew from the outside.
2. Heat oil and half the butter in a frying pan, add the pork fillet and cook until lightly browned all over. (Retain the cooking oils in the pan.) Remove and place in an oven-proof dish and bake for 15 minutes for medium to well-done or 20 minutes for well-done. Leave in a warm place for 10 minutes before slicing in 2.5cm (1 inch) diagonal wedges. (See notes.)
3. For the sauce, reheat the oils in the frying pan and add the remaining butter. Add the onion. And cook over a low heat until softened but now browned. Add the wine, bring to the boil and simmer for 2 minutes. Add the stock, bay leaf and thyme and bring to the boil. Reduce the heat and simmer for 10 minutes or until reduced by half.
4. Strain the stock into a bowl and rinse the frying pan. Return the stock to the pan, add the cream and prunes and simmer for 8 minutes, or until the sauce thickens slightly.
5. Serve the slices of pork with the creamy prune sauce over it.

Notes

• Serve with steamed new potatoes, carrots and broccoli.
• If the prunes you are using are hard and tough, the following will help. Put the prunes in a small saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer the prunes for 5 minutes. Drain well.
• If you are going to cook the pork to well done, I suggest you take the following route. After the fillets have been browned all over, remove and place on a rack in a baking dish. Add 125ml (4½ oz/½ cup) water to the baking dish and bake for 20 minutes. Leave in a warm place for 10 minutes before slicing in 2.5cm (1 inch) diagonal wedges. Follow the rest of the recipe.
• If you’re struggling to get hold of any bay leaves, feel free to use any of these bay leaf substitutes.

• Prep Time: 35 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 1 serving
• Calories: 544
• Sugar: 9.1 g
• Sodium: 243 mg
• Fat: 32.2 g
• Saturated Fat: 17.1 g
• Carbohydrates: 16.7 g
• Fiber: 1.7 g
• Protein: 42.9 g
• Cholesterol: 206 mg