Name: Filet de Porc Farci aux Pruneaux d’Agen (Pork Fillet Stuffed with Prunes)
Yield: Serves 10–12
Cuisine: French
Ingredients: 1 tablespoon lime (linden) flowers; 1¼ cups boiling water; 12–16 large juicy, prunes such as pruneaux d’Agen or Santa Clara; 4 juniper berries, crushed in a mortar and pestle; 2 pork fillets (tenderloins); 1 lb best pork sausage-meat; ½ cup walnut halves; 1 teaspoon herbes de Provence (optional); 2 tablespoons Calvados or dry white wine; 1 large dessert apple, cored arid diced; salt, freshly ground pepper; 1 slim clove garlic, crushed; 2 tablespoons chopped parsley; 1 tablespoon chopped chives

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

In France, some cuts of meat, principally of pork and rabbit, have been cooked with prunes for generations. Naturally, the style is more prevalent in the main prune-producing regions, namely the Touraine and the Perigord. The latter is home to the pruneau d’Agen, a large juicy prune produced from plums grown on a prunier d’ente – grafted tree – of a variety dating from the time of the Crusades. It is this variety that has been established in Santa Clara in California.