Pork loin with stewed prunes

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Museum 029This recipe was inspired by a French classic and it will serve four as a main course. The main feature of it, the pork loins with the herbs and in the cognac soaked prunes. Believe me it is well worth to cook!

Ingredients: pork loin fillets, free of all fats, 1 teaspoon thyme, 2 sprigs of rosemary, salt, pepper, 1 bay leaf, cognac, 2dl cream, 2 carrots, 2 parsley stems, oil or butter to cook, 200 gs stewed prunes (unpitted)

side dish: croquettes

Directions: Season the pork loin fillets with salt and pepper. Melt the butter in a frying pan and once bubbling, add the pork pieces. Cook on a low-medium heat, only allowing the pork to take on a little color. Continue until sealed on all sides, saving the butter in the pan.

While the pork is frying, prepare vegetables and herbs. Peel carrots, onion and parsley, chop them finally. Tear for thyme and rosemary from the sprigs and keep to one side. Soak stewed prunes in 2-3 tablespoons of cognac.

Add onion and fry in the fried pork butter. Cook on medium heat for 6-8 minutes until golden brown. Toss the vegetables. Once they are cooked add half of the cream to the vegetables.

Chop the reserved sage, season vegetables and pork filets with the thyme, rosemary sprigs, bay leaf and sage then check the seasoning with salt and pepper. Add stewed prunes and pour over the remained cream.

Museum 036Once all the components are ready(well cooked), take out the pork filets and purée the vegetables then spoon 2-3 tablespoons of vegetables purée onto each plate. The pork loin laid beside or on top of the purée. Prepare croquettes in the oven then the dish is ready to serve.


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