PAN-FRIED PORK WITH CRèME FRAîCHE & PRUNES
Sara Buenfeld shares one of her favourite recipes. Perfect for dinner parties
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Dust the pork with a little of the seasoned flour. Heat the butter in a large non-stick frying pan, then cook the pork in batches for about 3 mins on each side. Remove from the pan, then add the prunes, brandy, wine, mustard and redcurrant jelly and simmer to reduce the mixture by half.
- Stir in the crème fraîche to make a creamy sauce, season well, then return the pork to the pan to heat through. Serve with tagliatelle and broccoli or a green salad.
Nutrition Facts : Calories 600 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.85 milligram of sodium
PORK TENDERLOIN WITH PRUNES AND ARMAGNAC
This indulgent dish combines a prime cut of pork, lashings of butter, cream and delicious Armagnac.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 9
Steps:
- Lay the slices of pork fillet between two sheets of cling film and flatten using a rolling pin to a thickness of about 1cm/½in. Season the flattened slices of pork with salt and freshly ground black pepper.
- Heat a knob of the butter in a frying pan over a medium-high heat. Add the pork slices (in batches if necessary) and fry for 1-2 minutes on each side, or until lightly browned and just cooked through. Remove the pork from the pan and set aside on a plate. Keep warm.
- Add another knob of butter to the pan and fry the shallot for 1-2 minutes, or until just softened. Increase the heat to high, pour in the Armagnac, then set the alcohol alight using a match. Allow the flames to flare up and then die down. (Caution: Do not allow your face or hair to get too close to the flames. Do not leave unattended.)
- Add the stock and 150ml/5fl oz of the cream to the pan and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then add the prunes and return the cooked pork and any pork juices to the pan. Continue to cook for a further 2-3 minutes, or until the pork is completely cooked through.
- In a separate pan, heat the mashed potato with the remaining butter and cream until warmed through and well combined.
- To serve, divide the mashed potato equally among four serving plates. Place a few slices of the pork onto each serving plate and spoon over the sauce.
ROAST LOIN OF PORK, WITH PRUNES
Provided by Moira Hodgson
Categories roasts, main course
Time 3h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Soak the prunes for one hour in the wine.
- Preheat oven to 375 degrees. Between each rib of pork make incisions big enough to hold two prunes, but not cutting right through the meat.
- Slice the garlic and place a slice in each incision. Add a pinch of rosemary and pepper.
- Place the loin fat side up on a roasting rack in a baking pan. Roast for 2 hours, or until the meat is cooked, basting frequently. Be careful not to overcook or the pork will become dry.
- Put the roast on a heated serving dish and keep warm. Meanwhile, pour off as much fat as you can from the cooking juices. Place the roasting pan over high heat. Add the wine and scrape up the cooking juices. Season with salt and pepper and pour into a heated sauce boat. Garnish with chopped parsley. Pass the sauce separately.
PORK ROAST STUFFED WITH APRICOTS AND PRUNES
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 8 to 10 minutes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
- Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.
PORK MEDALLIONS WITH PRUNES AND RED WINE
From Rachel Ray - this is delicious & easy - one of her 30 minute meals. It makes a nice gravy so serve with potatoes, thick bread or rice that can soak it up! (I used boneless pork chops, trimmed of fat and pounded thin).
Provided by MA HIKER
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
- Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
- Add the meat to the skillet in batches and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a plate, cover with foil and set aside.
- Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
- Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
- Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
- Lower the heat and simmer until the prunes are plumped, about 5 minutes.
- Return the pork to the skillet; heat through.
- Serve the pork and prunes on plates and top with the parsley.
Nutrition Facts : Calories 574, Fat 26.4, SaturatedFat 6.3, Cholesterol 149.7, Sodium 317.6, Carbohydrate 11.8, Fiber 1.6, Sugar 4.3, Protein 49
ROAST PORK WITH PRUNES
Provided by Moira Hodgson
Categories dinner, roasts, main course
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Simmer the prunes in one cup wine plus water to cover for 20 minutes, covered. Cool.
- Preheat oven to 375 degrees.
- Season the pork loin with salt and pepper. Stuff the prunes, thyme and garlic into the pork (you do not need to untie the roast, simply push the prunes inside the openings). Roast the pork on a rack in a covered roasting pan for about two-and-a-half hours, or until the meat is tender. Any leftover prunes can be placed in the bottom of the roasting pan after the meat has cooked for an hour.
- Remove the meat from the pan to a serving dish. Transfer the cooking juices and any loose prunes to a small saucepan. Skim off the excess fat and add the remaining wine and chicken stock. Bring to boil, season to taste and serve in a heated sauceboat.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 639 milligrams, Sugar 18 grams, TransFat 0 grams
SLOW-COOKER PORK LOIN WITH CIDER AND PRUNES
Make and share this Slow-Cooker Pork Loin With Cider and Prunes recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 7h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Dry the roast with paper towels, then season with salt and pepper.
- Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
- Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes; add the rost to the slow cooker.
- Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
- Add the onions and 1/4 teaspoon salt; cook until softened, about 5 minutes.
- Stir in the garlic and cook for about 15 seconds.
- Stir in the wine, scraping up any browned bits.
- Simmer until the wine has reduced by half, about 3 minutes, then pour into the slow cooker.
- Add the broth, cider, prunes, bay leaves, and thyme to the slow cooker.
- Nestle the carrots into the slow cooker around the edges.
- Cover and cook on LOW 5--6 hours, until the roast is tender and reads 165-175° on an instant-read thermometer.
- Transfer the pork to a carving board and tent loosely with foil.
- Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
- Discard the bay leaves.
- Set the slow cooker to high.
- Whisk the flour with the cream until smooth, then stir into the slow cooker.
- Continue to cook until the sauce is thickened and no longer tastes of flour, 15-30 minutes longer.
- Stir in the mustard, lemon juice, and parsley and season with salt and pepper to taste.
- Untie the roast and slice 1/2 inch thick.
- Arrange the meat on a warmed serving platter and pour about 1 cup of the sauce over the top.
- Serve passing the remaining sauce separately.
Nutrition Facts : Calories 520.3, Fat 28.3, SaturatedFat 9.1, Cholesterol 163.2, Sodium 208.4, Carbohydrate 14.1, Fiber 2.1, Sugar 3.5, Protein 46.7
LOIN OF PORK WITH PRUNES
Provided by James Beard
Categories Fruit Roast Prune Pork Tenderloin Fall Thyme Nutmeg House & Garden
Yield Serves 4 to 6
Number Of Ingredients 5
Steps:
- With a sharp knife, make a deep incision lengthwise along the thickest part of the meat. Spread the meat apart, and stuff the prunes into this opening. Sprinkle lightly with nutmeg, then press the meat together again and tie securely. Rub with the thyme and salt and pepper. Place on a rack in a shallow roasting pan. Roast in a 325°F. oven allowing about 23-25 minutes per pound, until the internal temperature reaches 165°F. when tested with a meat thermometer. Baste often with the pan juices and some of the wine marinade from the prunes. Serve with crisp sautéed potatoes, a good salad and a rosé wine or chilled champagne.
PORK LOIN STUFFED WITH PRUNES
Steps:
- Preheat oven to 325 degrees. Soak prunes in wine, if you wish, for as long as possible. Drain prunes, reserving wine. With a long sharp knife, make a slit in the center of the loin and stuff it with prunes (reserve prunes that won't fit into pork).
- In a large casserole heat butter. When foaming subsides add the onion or leek, celery and carrot. Cover and cook for 5 to 8 minutes or until the vegetables are tender. Remove them with a slotted spoon and reserve for later. Add vegetable oil to the casserole and heat. When hot, add the loin and brown on all sides, including the ends. When pork is browned, remove it to a plate. Discard all fat from the casserole, but leave behind any drippings. Return cooked vegetables to the bottom of the casserole. Add the meat on top and add any prunes which didn't fit into the loin.
- Cover loin with reserved white wine you soaked the prunes in, broth, bay leaf and garlic. Put a lid on casserole and set in oven. Cook for 1 and 1/2 to 2 hours or until pork juices run a clear yellow (difference in time depends on how thick the loin is; internal temp is 165 degrees). Remove casserole from oven and remove the pork and let rest while you make the sauce. Strain the juices into a "degreasing" cup or heat-resistant cup. Discard aromatic vegetables and prunes. The fat will rise above the juices; discard it. Return juices to casserole and boil down until thickened. Finish with a tablespoon of butter or not as you wish. Slice pork into thin slices, serve with saffron rice, sugar snap peas and spoon sauce over the top.
BRAISED PORK LOIN WITH PRUNES
Steps:
- Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are soft and golden, about 20 minutes. Transfer onions to a bowl and reserve pot.
- Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.
- Make a hole for stuffing: Insert a long thin sharp knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Enlarge incision with your fingers, working from both ends, to create a 3/4-inch-wide opening.
- Pack about 20 prunes into pork, pushing from both ends toward center (reserve remaining Armagnac and prunes). Pat pork dry and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
- Put oven rack in middle position and preheat oven to 375°F.
- Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.
- Brush pork with mustard, then evenly coat with brown sugar. Heat remaining 2 tablespoons oil in reserved pot over high heat until hot but not smoking, then brown meat on all sides (not ends), reducing heat if necessary to keep from burning, about 6 minutes total.
- Transfer pork with tongs to a plate, then add white wine and reserved Armagnac (but not prunes) to pot. Bring to a boil, then remove from heat.
- Add broth, onions, and cheesecloth bundle to pot with Armagnac mixture, then add pork with any juices accumulated on plate and turn pork fat side up. Bring to a boil over high heat, covered, then transfer to oven and braise 30 minutes.
- Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150°F, about 15 minutes.
- Transfer pork to a cutting board and cut off and discard string, then cover with heavy-duty foil (temperature of pork will rise as it stands).
- While pork stands, skim fat from surface of sauce (if necessary) and remove and discard cheesecloth bundle, then stir in vinegar and remaining 1/4 teaspoon salt and pepper to taste.
PORK TENDERLOIN WITH PRUNES AND WHITE WINE
Recipe for stuffed pork tenderloin with prunes and baked in white wine. This stuffed pork dish also includes sauteed balsamic shallots and roasted pinenuts.
Provided by Layla Pujol
Categories Main dish
Time 1h5m
Number Of Ingredients 11
Steps:
- Soak the prunes in the white wine (overnight is ideal, but at least 1 hour).
- Sauté shallots in butter with 1 teaspoon of thyme, cook for 5 minutes or until soft. Add the balsamic vinegar and cook for another 2 minutes or until it's reduced. Remove from heat and let it cool down completely
- Use half of the prunes for the stuffing the tenderloin, you can keep them whole or cut them in halves.
- Cut each tenderloin in half, fill with the sauteed shallots, pine nuts, and the prunes. Seal and tie with kitchen twine.
- Rub tenderloins with the remaining thyme, salt and pepper. You can bake them immediately or save refrigerated until ready to bake.
- Pre-heat the oven to 425F.
- Add the remaining prunes, the wine where they were soaking, and stuffed tenderloins to a roasting pan. You can also add your choice of veggies: carrots, cipollini onions, sweet potatoes, etc etc
- Pre-heat oven to 425F, bake for ~ 30 minutes (145 internal temp). If you want the tenderloins to get golden/crispy on top you can turn on the broiler during the last 3-5 minutes.
- Let the tenderloins rest for at least 5 minutes before serving.
- You can serve the prunes whole in the pan sauces or if you prefer you can cook/blend some of them to make a thick prune sauce. To do this place the prunes and the roasting liquid in a small sauce pan - if you had any leftover shallots you can add them to the sauce.
- You can also add the juice of one orange or some port or sherry wine to the sauce. Bring the sauce to a boil and cook until the liquid is reduced by ½ to 1/3 - you can serve this sauce with the prunes whole or use an immersion blender to make a smooth sauce.
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TENDERLOIN OF PORK WITH APRICOTS AND PRUNES - …
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- In a large skillet or sauté pan, heat the oil over high heat until smoking and sear the tenderloins on all sides until golden brown. Place in the oven in the skillet, or in a small baking pan, if the skillet is not ovenproof, and roast 15 to 20 minutes, until a meat thermometer inserted into the tenderloins reads 155°F.; it will rise another 5 degrees as the meat rests. Remove from the oven and allow to rest 10 minutes, reserving any juices that accumulate around the meat.
PORK LOIN WITH PRUNES - FOOD TO LOVE
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Servings 6Total Time 1 hr 25 minsCategory Midweek Dinner
- Preheat oven to 200°C fanbake, setting an oven rack in the middle of the oven. Put the prunes in a small saucepan with the red wine and water and heat slowly to a gentle bubble. Cover with a lid and cook for several minutes until the red wine mostly evaporates. Cool, then strain the prunes into a bowl, reserving the juice. Set aside 3 prunes for stuffing inside the pork and push the rest through the sieve.
- Make a tunnel in the centre of the loin by first making an incision with a knife, then pushing the rounded end of a wooden spoon through the centre of the meat and out the other side. Wiggle the spoon a bit to make a cavity. Use the spoon to push in the reserved prunes and sage leaves, adding a few pinches of sea salt, first from one end and then from the other, trying to make them meet in the middle.
- Heat 1 tablespoon oil in a shallow, heavy-based ovenproof dish (something like a Le Creuset French oven is perfect) over medium heat. Rub crackling with oil then sprinkle generously with sea salt. Add pork to dish and sizzle it for a few minutes. Transfer to the oven, putting the dish towards the back wall of the oven where it is hottest. Roast for 25 minutes until crackling is well under way, then lower the heat to 180°C, turning the oven to regular bake (if your oven does not have fanbake, start the pork on 210°C then lower to 180°C).
- Roast for another 40 minutes, or until the internal temperature of the loin reaches 62-63°C. Remove pork from oven and let it rest uncovered in a warm spot, or at least out of draughts, for 15 minutes. The internal temperature will increase, reaching around 71-73°C as it stands (pork is safe to eat when it reaches any of these temperatures).
PORK TENDERLOIN WITH PORT AND PRUNES - FOOD & WINE
From foodandwine.com
4/5 Servings 4
- Heat the oven to 400°. Season the tenderloins with 2 teaspoons of the coriander, 1/2 teaspoon of the salt, and the pepper.
- In a large ovenproof frying pan, heat the oil over moderately high heat. Add the tenderloins and brown on all sides, about 3 minutes. Put the pan in the oven and cook until the tenderloins are just done to medium, about 15 minutes. Transfer the tenderloins to a carving board and leave to rest in a warm spot for about 5 minutes.
- Pour off all the fat from the pan. Put the pan over moderate heat and add the port. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Add the broth, prunes, and the remaining 1/4 teaspoon salt. Boil until reduced to approximately 1/2 cup, about 3 minutes. Whisk in the remaining 1/2 teaspoon coriander and the butter. Slice the tenderloins and serve topped with the prunes and sauce.
PORK LOIN WITH PRUNES RECIPE : SBS FOOD
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5/5 (1)Calories 223 per servingServings 4
- Pour oil into a 10- to 12-inch nonstick frying pan (with ovenproof handle) over high heat, tilting pan to coat bottom. When oil is hot, add tenderloin and turn as needed to brown on all sides, about 4 minutes total. Remove from heat and spread mustard evenly all over meat.
- Put pan with pork in a 400° regular or convection oven; bake until a thermometer inserted in center of thickest part of meat reaches 155°, 18 to 25 minutes. Transfer tenderloin to a rimmed platter and let stand 5 minutes.
- While pork stands, add wine, broth, and prunes to unwashed frying pan. Stirring to release browned bits, boil over high heat for 1 minute. With a slotted spoon, lift prunes from pan and arrange around pork. Mix evaporated milk and cornstarch until smooth; add to pan and stir until sauce boils. Add salt and pepper to taste. Pour into a small bowl.
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- Combine the pitted prunes and the port in a small bowl and let them soak for a couple of hours.
- Clean the tenderloin of all extra fat or shiny skin, the silver skin, attached to the tenderloin with a small paring knife by trimming it off. Cut the tenderloins into small by slicing them between ¾ to 1 inch thick. Make the tapered end a bit wider cut. You should end up with 12 pieces. With the back of your hand, taper down the two end pieces. Season generously with salt and pepper.
- Drain the prunes reserving them and the wine separately. Heat the butter in a sauté pan just large enough to hold all the tenderloin pieces. Heat the butter until the foam starts to subside. Put in the pork tenderloin and sauté 4 to 5 minutes on each side, until one of the slices springs back when you press on with your finger to see if they are done.
- Transfer the tenderloins to a warm plate and pour out the cooked fat from the skillet. Pour in the port and reduce over high heat while scraping the bottom of the pan with a wooden spoon. Reduce to about ¼ of a cup. Add the chicken stock and boil down again until the mixture is slightly syrupy. Pour in the cream, stir in the reserved prunes and simmer while stirring until the sauce becomes a bit more consistently thick. Stir in the vinegar and any juices accumulated from the pork tenderloins and simmer for a few seconds. Season to taste with salt and pepper.
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- In a large skillet over medium heat, cook the pancetta until crispy. Add in the shallots, garlic, prunes and herbs and cook until the shallots are translucent. Strain the stuffing out of the fat andIn a large skillet over medium heat, cook the pancetta until crispy. Add in the shallots, garlic, prunes and herbs and cook until the shallots are translucent. Strain the stuffing out of the fat and transfer to a small bowl and set aside. Note: Do not discard any extra pancetta fat. Leave it in the pan for later.
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