Porc Aux Pruneaux de Tours  Add/Read Comments

Porc Aux Pruneaux de Tours is my chosen dish for Is My Blog Burning #23 as selected and hosted by Cucina Testa Rossa. While not a fan of fruit in savoury dishes you have to try something new once in a while, do you not? This dish (from Sophie Grigson's Meat Course) calls for the prunes to be soaked overnight in a dry white wine. Hailing from the Loire this recipe requires a wine from the same region. A Vouvray was selected and tasted; passing muster a glug is poured over the Agen prunes. These plump up nicely overnight and get added to the cream along with a balancing squeeze of lemon juice at the end of cooking.

The pork is tenderloin, sliced into thick pieces and fried in a little butter. They take mear minutes to cook each side - don't forget to dust with seasoned flour before frying. The sauce is simply whipping cream with a spoonful of redcurrant jelly (all in the cupboard though was cranberry sauce; an adequate substitute I feel) reduced to a suitable constituency before the prunes are added. Oh, the pan is deglazed first with the wine and juices from the overnight soaked prunes. Seasoning is also added. Deliciously simple.

Porc Aux Pruneaux de Tours