Pork Fillet with Apples and Prunes

Preparation info
    • Difficulty


Appears in
The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

  • About


  • pork fillet
  • apples
  • prunes
  • stock
  • calvados
  • cream
  • <


Brown the meat in butter (or duck fat). Peel and core the apples – use a variety that doesn’t fall apart; the maligned Golden Delicious are fine. Quarter them. Brown them lightly in butter with piment d’Espelette or pimenton dulce. Put in an oiled/buttered gratin dish. Add a few diced pruneaux d’Agen. Moisten with a small glass of stock and small glass of calvados or vieille prune. Put the pork