Sautéed Pork Noisettes with Prunes

Name: Sautéed Pork Noisettes with Prunes (Noisettes de Porc Sautées aux Pruneaux)
Yield: Makes 4 Main-Course Servings
Cuisine: France
Ingredients: 20 pitted prunes; 1 cup [250 ml] Vouvray demi-sec or moelleux, or ½ cup [125 ml] authentic Portuguese white port combined with ½ cup [125 ml] dry white wine; 1 cup [250 ml] Vouvray demi-sec or moelleux, or ½ cup [125 ml] authentic Portuguese white port combined with ½ cup [125 ml] dry white wine; 1 cup [250 ml] Vouvray demi-sec or moelleux, or ½ cup [125 ml] authentic Portuguese white port combined with ½ cup [125 ml] dry white wine; 1 cup [250 ml] Vouvray demi-sec or moelleux, or ½ cup [125 ml] authentic Portuguese white port combined with ½ cup [125 ml] dry white wine; 1 ½ to 2 pounds [675 to 900 g] pork tenderloins (2 or 3 whole tenderloins); salt; pepper; 2 tablespoons clarified butter or unsalted butter; 2 tablespoons clarified butter or unsalted butter; ½ cup [125 ml] concentrated brown veal or beef broth or brown chicken broth (optional); ½ cup [125 ml] concentrated brown veal or beef broth or brown chicken broth (optional); ½ cup [125 ml] concentrated brown veal or beef broth or brown chicken broth (optional); 2 teaspoons good-quality white wine vinegar or sherry vinegar, or more to taste; 2 teaspoons good-quality white wine vinegar or sherry vinegar, or more to taste

Noisettes de Porc Sautées aux Pruneaux

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

20 pitted prunes
1 cup [250 ml] Vouvray demi-sec or moelleux, or

Europe
France
Touraine
Main course
Gluten-free
Mediterranean

Method

Combine the prunes with the wine in a small mixing bowl and let them soak for 1 to 2 hours. If the thin shiny skin—the silver skin—is still attached to the tenderloins, slide a small paring knife under it and trim it off in strips. Cut the tenderloins into noisettes by slicing the thick end between ¾ inch and 1 inch [2 and 2.5 cm] thick and then cutting the slices progressively thicker as the t