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Pork noisettes with prunes

This is a typical dish of the orchard-rich touraine region in France. the sweet prunes combine beautifully with the pork.


Pork Noisettes With Prunes
Pork Noisettes With Prunes
8 pork noisettes or 2 × 400 g (14 oz) pork fillets
16 prunes, pitted
1 tablespoon oil
45 g (1½ oz) butter
1 onion, finely chopped
155 ml (5 fl oz) white wine
280 ml (10 fl oz) chicken or brown stock
1 bay leaf
2 sprigs thyme
250 ml (1 cup) thick (double/heavy) cream


  1. Trim the pork, removing any membrane. Cut each fillet into 4 slices. Put the prunes in a small saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer the prunes for 5 minutes. Drain well.
  2. Heat the oil in a large heavy-based saucepan and add half the butter. When the butter starts foaming, add the pork, in batches if necessary, and sauté on both sides until cooked. Transfer to a warm plate, cover and keep warm.
  3. Pour off the excess fat from the pan. Melt the remaining butter, add the onion and cook over low heat until softened but not browned. Add the wine, bring to the boil and simmer for 2 minutes. Add the stock, bay leaf and thyme and bring to the boil. Reduce the heat and simmer for 10 minutes or until reduced by half.
  4. Strain the stock into a bowl and rinse the frying pan. Return the stock to the pan, add the cream and prunes and simmer for 8 minutes, or until the sauce thickens slightly. Return the pork to the pan and simmer until heated through.
Main ingredient:
Lunch, Main-course


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