July 21, 2021
Rated 5 stars by 1 users
Pork is good for you!
4
Jane, (Always Ravenous) Adapted from "French Country Cooking" Mimi Thorisson
This recipe of Pork Chops with Prunes and Red Wine Sauce is so delicious. Enjoy!
2 1/2 Tablespoons unsalted butter
1 medium carrot, diced
2 medium shallots, minced
1 bay leave
3 sprigs fresh thyme, just the leaves
kosher sea salt and freshly ground black pepper
3/4 cup dry red wine
2 Tablespoons red wine vinegar
1/4 Cup chicken broth
8 oz. prunes
1/2 + cup Brandy
4 Tablespoons unsalted butter
1 Tablespoon extra-virgin olive oil
2 Lbs. Pork Tenderloin, cut into 1-1/2 inch thick pieces
kosher sea salt and freshly ground black pepper
3 cloves garlic, unpeeled
2 Tablespoons fresh parsley, chopped
Over low heat, warm the brandy in a small pot. Remove from heat and add the prunes and let soak for about 15 minutes.
In a medium saute pan, heat 1 tablespoon of butter over medium heat. Add the carrots and shallots and saute until softened and slightly golden, about 3 minutes.
Add the bay leaf and thyme, season with salt and pepper. Add the wine and vinegar, simmer for a few minutes to slightly reduce. Pour in the broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
Add the remaining 1-1/2 tablespoon of butter to the pan. Drain the prunes and add them to the pan. Simmer for 5 more minutes. Taste and adjust for salt and pepper.
In a large sauté pan, heat the butter and olive oil over medium-high heat. Season the pork tenderloin pieces with salt and pepper on both sides. Add the pan along with the garlic. Cook for a total of 8-10 minutes, or until desired doneness, turning once. Spoon off any excess fat from the pan.
Transfer pork to a serving platter and pour the prune sauce over the pork. Sprinkle with the chopped parsley. Serve immediately.
Taste the difference that natural raising makes to pork. Also taste the delicious sauces, chutneys and Bloody Mary. 100% born and processed in the United States.
Sign up to get the latest on sales, new releases and more!