Filet de Porc Farci aux Pruneaux d’Agen

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

Pork Fillet Stuffed with Prunes

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.

Ingredients

Europe
France
Santa Clara
Perigord
Touraine
Dinner
Mediterranean
California

Ingredients

Method