Yum. That is all: Pork Noisettes with Prunes

Now this was an experience. I have never cooked or even eaten prunes before and have only ever seen pork medallions/ noisettes cooked in the restaurant so cooking this recipe was new ground for me. I will definitely be cooking it again though. The prunes were so juicy and complimented the pork beautifully while the sauce was luxuriousness at its finest. I used non-soak prunes but if you can't find them simply place the prunes in cold water, bring to boil and simmer for 5 minutes.

Ingredients:

8 Pork Noisettes or 2 x 400g Pork Fillet (chopped)

16 Prunes (pitted)

1 tbsp Olive Oil

50g Butter

1 Onion (finely chopped)

150ml White Wine

280ml Chicken Stock

1 Bay Leaf

2 Sprigs Thyme

250ml Double Cream

Method:

• Trim excess fat from the pork, making sure to get rid of any membrane (which will cause the pork to shrink)
• Heat oil in a frying pan & add half the butter. Once the butter is melted & foaming, add the pork (in batches if needed) & fry on both sides until cooked. Transfer to a warm plate, cover & keep warm. 
• Pour off excess fat from pan. Melt remaining butter, add the onion & heat until softened (but not browned). Add wine, bring to boil & simmer for 2 minutes.
• Add stock, bay leaf & thyme & bring to boil. Reduce heat & simmer for 10 minutes or until reduced by half. 
• Strain stock into a bowl & rinse the pan. Return liquid to pan, add the cream & prunes & simmer for 8 minutes or until sauce thickens. Add the pork back into the pan & simmer until heated through.
• Enjoy