Braised Pork Fillets With Prunes And Cream Sauce

Recipe Ingredients

18 cups	4266ml	Dried pitted prunes (large)
2 cups	474ml	Dry white wine
6		Pork rib chops, 1 1/2" thick
		Canola oil
1/4 cup	27g / 1oz	Diced carrot
1/4 cup	27g / 1oz	Diced celery
1/4 cup	15g / 0.5oz	Diced onion
2 tablespoons	30ml	Unsalted butter - (to 3 tbspns)
1 cup	237ml	Heavy cream or crème fraiche
2 teaspoons	10ml	Red currant jelly
1 teaspoon	5ml	Lemon juice
1 tablespoon	15ml	Minced parsley

Recipe Instructions

Simmer the prunes in the wine over moderate heat, covered, until plump and tender, about 10 minutes. Strain and reserve the red wine.

Bone and tie the pork fillets. Saute the fillets in the oil until they are a rich golden brown on all sides, 3 to 4 minutes. Transfer fillets to a plate. Add the mirepoix and the bones to the pan and saute to brown lightly, 8 to 10 minutes. (Additional oil may have to be added to keep the mirepoix from burning.)

Add the wine from the prunes and deglaze the pan. Place the pork fillets on top of the mirepoix (the liquid should come part way up the pork chops), cover, and simmer gently over very low heat or until the fillets are tender when pierced with the tip of a sharp knife, 5 to 8 minutes.

Place the fillets in an oven pre-heated to 325 and immediately turn off the heat. The meat should be cooked within 10 and 15 minutes. Take care not to overcook the pork. Use tongs to transfer the meat to a heated platter and remove the strings. Arrange three prunes on each fillet, then cover the fillets with foil.

Pour the rest of the contents of the pan through a fine-mesh strainer, pressing down on the vegetables to extract all the juices. Return the juices to the pan and reduce by half rapidly, stirring and scraping any brown bits that cling to the pan. Add the cream and continue to boil down rapidly until the color becomes a light beige and the mixture is thick enough to coat the back of a spoon.

Whisk in the jelly and continue to cook, whisking, until the jelly is dissolved. Taste and correct seasoning of the sauce. Spoon the sauce over the fillets, sprinkle with minced parsley, and serve.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9440) - from the TV FOOD - NETWORK

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