Pork fillet with prunes

Name: Pork fillet with prunes
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: Serves 4–6
Cuisine: French
Ingredients: 200 g (6½ oz) dried pitted prunes; 225 ml (7¼ fl oz) thick (double) cream; 225 ml (7¼ fl oz) white wine; 1 bay leaf; 225 ml (7¼ fl oz) veal or brown stock; 40 g (1 ¼ oz) unsalted butter; 1 onion, chopped; 1 carrot, chopped; 1 sprig of fresh thyme; 2 pork fillets, about 600 g (1 ¼ lb) each; 1 tablespoon oil

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
1 hr 40

Appears in

Regional French

By Le Cordon Bleu

Published 1998

About

This is a simplified version of a French classic. Rather than cooking a whole roast, which can be time-consuming, medallions of pork fillet are used. This ensures quick cooking and a more tender result.

Ingredients

2 pork fillets, about 600 g (1 ¼ lb) each
1 tablespoon

Europe
France
Main course
Starter
Gluten-free
Mediterranean

Method

Trim away the fat and remove any white shiny sinew or skin from the pork fillets, keeping the trimmings (this can be done by the butcher). Cut the pork into 2.5 cm (1 inch) slices, about six pieces per fillet.
Heat the oil in a heavy-based frying pan, then add the butter. Season the pork slices and cook over medium heat for 3–5 minutes, or until golden brown. R