Pork Tenderloin with Prunes RecipeServes: 4
Ingredients:2 pork tenderloin fillets (these should be even in size and cut from the undersize of the loin; about 900g [2 lbs] total weight)
18 large prunes, soaked over night in tea until soft then pitted
6 anchovy fillets (soak in milk to remove any excess salt)
6 blanched almonds
45g (1 1/2 oz) butter
1 dessertspoon plain flour
300ml (1 1/4 cups) jellied stock
salt and freshly-ground black pepper, to taste
400ml red wine
12 pickling (button) onions, peeled
1 tsp arrowroot (for thickening)
Method:To prepare the meat, make a slit down the length of the pork fillet and gently open it out. Stuff six of the prunes with the anchovies and almonds. Lay these stuffed prunes down the centre of one of the fillets then sit the second fillet over the first and tie securely in place with string.
Heat the butter in a large pan. When foaming, add the prepared fillets and fry until browned on all sides. Remove the meat and set aside then scatter the flour over the fat remaining in the pan. Stir to form a roux then beat in the stock until smooth.
Bring the liquid to a boil and season to taste. Reduce to a simmer, return the meat to the pan, cover and cook gently for 40 minutes.
In the meantime, cook the remaining prunes by simmering in the wine until tender. Bring a pan of salted water to a boil, add the onions and cook for about 6 minutes, or until tender. Drain and set aside.
Remove the meat from the stock, take off the string and carve into slices. Arrange these attractively in a hot serving dish. Turn the wine from the prunes into the meat sauce and stir to combine. If it's too thin, mix a little arrowroot to a slurry with water, add to the sauce and simmer until thickened.
Adjust the seasoning of the sauce and spoon over the meat. Garnish the dish with the prunes and onions. Serve immediately, accompanied by celeriac mash and julienned celery.
Pork Tenderloin with Prunes (Pork)