When they are hot add the pork and cook for 34 minutes. Step 3 Heat 1 tablespoon oil and butter in a large heavy casserole or Dutch oven over medium heat.

Pork Medallions With Prunes And Spicy Mustard Cream Sauce Sara Moulton Recipe Pork Medallions Mustard Cream Sauce Pork Dishes

Add the pork in.

Pork prunes. Stir in flour salt and pepper. Bring the stock up to the boil place on a lid and simmer the ingredients for about 90 minutes by which time the meat should be incredibly tender. Scrape in the chopped prunes and return the pork.

Season add the Armagnac and flambé. Take out the pork and place it on a warm serving dish cover with foil and leave in a warm place whilst you finish the prunes. Add to the pork with the prunes.

Pack about 20 prunes into pork pushing from both ends toward center reserve remaining Armagnac and prunes. Cook for another 5 minutes. Season pork with 12 teaspoon salt and plenty of pepper.

When the flame has died add the cream and stock bring to the boil then add the prunes. Cover and cook in the oven for 25 minutes. Place a pan over a medium heat and add the oil and butter.

About 1 ¼ hours should be enough for this weight. Melt butter in large frying pan and gently fry onion. Put the prunes and onions around the pork and add the liquid from the soaking of the prunes put on the lid and place the dish into the oven.

Heat oil and half the butter in a frying pan add the pork fillet. Add pork and cook until browned. Pat pork dry and season with 12 teaspoon salt and remaining 14 teaspoon pepper.

Preheat the oven to 180C fan 170C350Fgas 4. Mix together before pouring in the stock. 4 Mix the cornflour with 2 tbsp water and stir in.

Add prunes and wine. Trim the pork fillet removing any fat or sinew from the outside.

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