Friday, 20 September 2013

Pork Noisettes with Prunes


Click here to buy
I bought some Otway pork fillets that were on special the other day.  I wasn't quite sure what I was going to do with them,  maybe a stir fry, maybe just gently fried with vegetables.  I pulled out "The Butcher" by Leanne Kitchen for inspiration and she had quite a few lovely different pork recipes. My choice generally depends on what I have in the cupboard as to what eventuates on the table. I had all these bits, including exactly 16 prunes in the bottom of a tupperware container! Surely an omen.






Ingredients
16 prunes, pitted
1 tablespoon olive oil
60g butter
two small fillets of pork cut into 8 medallions (trimmed of all fat)
1 onion finely chopped
125ml white wine
310ml chicken stock
1 bay leaf
2 thyme sprigs
250ml thick (double/heavy) cream

What to do......
Medallions gently simmering
Put prunes in a small saucepan cover with cold water - bring to the boil and simmer for 5 mins
Drain and set aside
Heat olive oil in a heavy based frying pan and add half the butter
When the butter foams add the pork medalians (in batches if necessary)
Cook pork for 4-5mins, turn once, until cooked but still slightly pink in the middle
Transfer to a warm plate cover loosely with foil and leave to rest
Add the onion to the pan with the rest of the butter and sauté over low heat for 5 mins
Add wine and bring to the boil, simmer for 2 minutes
Add stock, bay leaf, an thyme sprigs bring to the boil
Reduce heat and cook for 10 mins or until reduced by half.
Strain stock into a bowl, set solids aside
Pour the stock back into the pan, add the cream and prunes and simmer for 8 mins or until the sauce thickens.
Return the pork to the pan and heat through.

I also cooked some pumpkin and mashed to make a bed for the pork.
Lay pork on the mash, spoon over the prune sauce, serve onions on the side and add a few extra sprigs of fresh thyme on top.

This makes two generous serves and was lip smacking good. The prune cream sauce not too overpowering and the extra thyme gave it a really herby lift. Loved it.

Other "Butcher" Recipes that you may like

Osso Bucco
Beef Bolar Blade Roast

8 comments:

  1. I don't eat red meat but this looks so delicious. The kind of food we'd have as children...real comfort food. That gravely looks scrumptious.

    ReplyDelete
    Replies
    1. That sauce would make even vegetables taste delicious.

      Delete
  2. What a great recipe, perfect for this time of the year!

    ReplyDelete
  3. I never buy pork fillet for some reason but anything with prunes gets my vote. Looks like a perfect autumnal meal.

    ReplyDelete
  4. Just mouthwatering...looks delicious!

    ReplyDelete