Pork With Prunes

Recipe Ingredients

1/2 cup	118ml	Pitted prunes
1/4 cup	59ml	Cognac or brandy
1 lb	454g / 16oz	Pork rib-end loin roast or tenderloin
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
2		Garlic cloves
1		Onion - chopped (small)
2 teaspoons	10ml	Minced fresh rosemary
2 teaspoons	10ml	Minced fresh sage leaves
1/2 cup	118ml	Chicken broth

Recipe Instructions

Snip prunes into quarters. Soak the prunes in the Cognac in a small bowl.

Meanwhile, cut pork in 1/2-inch-thick medallions. Season the meat with salt and pepper.

In a large skillet over medium-high heat, heat the oil and add the garlic. Cook until the garlic is rich golden brown, then discard. Add the pork slices to the skillet, in batches if necessary; do not crowd the pan. Brown the meat quickly, 1 to 2 minutes, then turn and brown the other side. Remove the meat to a platter.

Add the onion to the pan and cook until tender, 3 to 5 minutes. Add the rosemary and sage and cook and stir 1 minute more. Reduce the heat to medium, add the prunes and Cognac and cook a minute so the alcohol evaporates. Add the broth and stir, scraping up the brown bits, and cook until the liquid is slightly reduced, 1 to 2 minutes.

Return the pork to the pan, spooning the sauce over and cook until heated through, 1 to 2 minutes. Add salt and pepper, if needed. Serve this dish with rice or a salad of greens, pears and walnuts.

This recipe yields 4 servings.

Each serving: 325 calories; 194 mg sodium; 74 mg cholesterol; 19 grams fat; 10 grams saturated fat; 12 grams carbohydrates; 23 grams protein; 2.79 grams fiber.

Source:
The Los Angeles Times, 10-24-2001

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