Pork Tenderloin with Prunes and Cognac
An absolutely delicious pork recipe. Tender pork medallions with rich prune and cognac sauce, offset against the salty, softened vegetables. Ready in 20 minutes and dinner party parfait! Bon appetit!
Casserole, Pan Fry/Stir Fry, Pork, Quick & Easy, Recipe, Simple Supper, Special Occasions, Speedy Dinner Parties
Cook: 20 minutes
Difficulty: Easy
Ingredients
Method
Ingredients
- SERVES 2
- 500 g Pork Tenderloin Fillet, cut into 2cm thick medallions
- 15-20 Prunes
- 150 ml Cognac
- 2 tablespoon Fresh Thyme Leaves
- 2 Bay Leaves
- 1 tablespoon Fresh Parsley
- 150 ml Chicken or Vegetable Stock (a good cube is fine)
- A thumb sized piece of butter
- 1 tablespoon Olive Oil
- Salt and Pepper to taste
- 2 Cloves of Garlic, left whole and unpeeled
- 1 Carrot (finely chopped)
- 2 Shallots (finely chopped)
Method
one. Soak the prunes in the brandy in a bowl and set aside.
two. Then, prepare the sauce: Heat 1 tbsp butter, with 1 tbsp olive oil in a sauté pan and fry the chopped carrot and shallots with the fresh bay and thyme leaves gently for 5-10 mins until softened, stirring occasionally.
three. Add the stock and bring to a soft boil. Season with salt and pepper (be mindful of the saltiness of your cube), lower the heat and simmer for 10 minutes. Drain the prunes (retaining the brandy to one side) add the prunes to the sauce. Continue to simmer for 5 minutes and set aside.
four. Meanwhile, heat the oil in a separate frying pan and fry the pork medallions with the garlic cloves, on a high heat for c.5 minutes on each side, until browned. Remove from the heat, to a safe place away from flammable objects. Set alight to the brandy from the prunes, in a ladel over the gas and pour over the pork in the pan. Let it flame and deglaze, burning off the fat.
five. Spoon the brand pork mixture, over the carrot, shallot and prune mixture to serve.
Serving Suggestion. Mashed/ whipped potato; white rice; asparagus
Possible Amendment.