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16 prunes, pitted
1 tablespoon olive oil
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|
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.
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.
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