Sautéed Pork Noisettes with Prunes

Noisettes de Porc Sautées aux Pruneaux

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


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


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