| |
Loin Fillets Of Pork With Prunes And Cream Sauce
(Noisettes de Porc aux Pruneaux)
|
|
|
| What You Need: |
|
|
|
2 dozen large dried prunes
1 cup dry white wine
6 noisettes of pork (fully trimmed and boned rib end of loin, tied and sliced 1˝ inches thick)
Salt
Freshly ground black pepper
Flour
2 tablespoons butter
1 tablespoon vegetable oil
˝ cup chicken stock, fresh or canned
˝ cup heavy cream
2 teaspoons red currant jelly
A few drops of lemon juice
|
|
| |
|
|
|
| How To Cook: |
|
|
1. In a 2- to 3-quart enameled saucepan soak the prunes in wine at room temperature, turning them occasionally, for 4 hours or longer if possible. Then cook them over moderate heat for 10 minutes, or until the prunes are tender. Drain, and set the prunes and wine aside separately.
|
2. Season the noisettes with salt and pepper. Dip them in flour, then shake off all but a fine dusting of flour. In a heavy 10- to 12-inch skillet or saute pan, melt the butter with the oil over moderate heat. When the foam subsides, brown the noisettes for about 3 minutes on each side or until they are a rich golden color. Transfer them with tongs from the skillet to a plate.
|
3. After the noisettes are browned, pour off almost all the fat from the skillet, leaving just enough to film the bottom. Add the wine in which the prunes cooked and boil it briskly, uncovered, until it almost cooks away. Pour in the chicken stock and bring to a boil again. Return the noisettes to the pan, cover and simmer gently over low heat for 30 to 40 minutes, or until the noisettes are tender when pierced with the tip of a sharp knife. With tongs, transfer the noisettesto a deep, heated platter, cut off the strings and cover them or set them in a 250°F oven to keep warm.
|
|
4. Thoroughly degrease the stock remaining in the skillet, pour in the cream and bring it to a boil, stirring and scraping in any brown bits that cling to the skillet. Boil the sauce briskly, stirring constantly, until it is thick enough to coat the back of a spoon. Then stir in the prunes, jelly and lemon juice, and cook, stirring gently and constantly until the jelly is dissolved and the prunes heated through. Taste and correct seasoning. With a slotted spoon lift out the prunes and arrange them around the noisettes. Spoon the sauce over the noisettes and prunes and serve at once.
|
|
| |
|
|
|
|
|
|
