Ingredients
Serves 4
• 800gram Pork Filet
• 100grams Pitted prunes
• 50grams Butter
• 50grams Onions Peeled & Sliced
• 50grams Shallots Peeled & Sliced
• 300ml Vouvray White Wine.
• 500ml Chicken Stock.
• 200ml Double Cream
• Chopped Fresh parsley.
• 10 Chopped & Stoned Prunes
Method
• Pre heat the oven to 180c
• Trim the pork fillets cut a pocket in each fillet & insert the prunes then tie the fillets with string.
• Melt the butter in a frying pan & sear the pork fillets in it.
• Season the fillets & cook them in the oven for 15mins.
• Now sauté the onions & shallots in the pan until they are caramelised.
• Now pour the wine in to the mixture & reduce.
• Now add the chicken stock & simmer for 15mins.
• Now strain the stock through a sieve in to a clean pan.
• Now add the cream & cook until the sauce becomes thick & turns to a light coffee colour.
• Now add the chopped prunes to the sauce.
• Now Slice the pork & Place on top of the Mashed potato then pour the sauce around it & sprinkle with the fresh parsley.
The International Food Database
Where you can find different recipes around the world
http://ifooddb.blogspot.com/
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