Bistro-style pork tenderloin with prunes

Ingredients

• 1.2 kg free-range pork tenderloin tips
• 300 g pitted Agen prunes IGP
• 2 pieces yellow onions
• 2 cloves garlic cloves
• 30 g pasteurized unsalted butter 82% butterfat
• 1 tbsp refined canola oil
• 20 cl dry Touraine AOC white wine
• 25 cl no-salt-added chicken broth
• 15 cl thick Normandy creme fraiche 30% butterfat
• 2 sprigs fresh thyme
• 1 leaf dried bay leaf
• to taste fine sea salt
• to taste freshly ground black pepper

Method

1. Cut the pork tenderloin tips into large, even four to five centimeter cubes, then season them on all sides with fine salt and freshly ground pepper.
2. Melt the butter with the oil in a cast iron Dutch oven over high heat. As soon as the butter foams and sizzles without browning, add the pork pieces in a single layer.
3. Let the meat brown for six to eight minutes, turning on all sides to get a deep golden brown crust, then transfer the pieces to a plate.
4. Lower the heat to medium, add the sliced onions and crushed garlic cloves to the pan drippings, then sweat them for five minutes until they become translucent and soft.
5. Pour the dry white wine into the Dutch oven and scrape the bottom vigorously with a wooden spatula to dissolve all the caramelized browned bits. Let reduce by half at a gentle boil for three minutes.
6. Return the pork and its resting juices to the Dutch oven, add the chicken broth, thyme and bay leaf. Bring to a simmer, cover tightly, reduce the heat to the lowest setting and simmer for twenty-five minutes.
7. Add the prunes, tucking them gently between the pieces of meat, replace the lid and continue cooking over very low heat for fifteen minutes, until the prunes are well plumped.
8. Remove the Dutch oven from the heat, take out the thyme and bay leaf, then fold in the thick creme fraiche, stirring gently so as not to break up the prunes.
9. Return to very low heat for two minutes without boiling to warm through and bind the sauce. Coat the meat generously and serve immediately.

Nutrition

Per serving

Energy

522.9 kcal

Protein

44.72 g

Carbohydrate

34.77 g

Fat

21.78 g

Fibre

4.45 g

Calcium

27.46 mg

Iron

0.32 mg

Magnesium

6.74 mg