Hi all,
I am very excited to post my first recipe on this blog! I had this last night and it was quick to make and absolutely delicious. A friend of mine cooked it for me a while ago, I reproduced from memory, I am not good I measurement ( especially converting to pounds and ounces) so it's all approximately. ( The photo attached is not from my meal, but it looked almost like that, i added cream and apricots and no peppers in my version)
Ingredient for 2:
- half a porc tenderloin ( I bought a whole piece cut it in half, use one and froze the other)
- 15 dry pitted plums and 15 dry pitted apricots ( I used dried fruits, because it not quite the season)
- 4 minced ( or as many as you like) garlic cloves
- Some white wine ( I used 2 full glasses of a cheap pinot grigio)
- 1 big spoon of creme fraiche
- Some white wine ( I used 2 full glasses of a cheap pinot grigio)
- 1 big spoon of creme fraiche
- 1 veggie/beef/porc bouillon cube or if you use powder: 1 spoon ( now, I put 1 beef and 1 veggie cube and that was a little too salty)
Direction:
Cut the tenderloin in half, the long way, and stuff it with plums, as many as you please but leave some, maybe 5 for the sauce. Tie the whole thing with the string that came with the porc.
Brown the porc in a big saucepan, with a little bit of vegetable oil or butter. Make sure every side ( including the edges) are golden
Now add, the minced garlic and the cube bouillons ( heat is low at this point, to help things melt but not fry).
Then once all is somewhat melted/soft, add the wine. Let it cook covered at a very low temperature for approx 20min ( depending on how think your meat is). The sauce will slowly evaporate, so you should add a little water every so often, I just kept on adding more wine :) hihihi
Then add the remaing plums and apricot, to cook in the sauce and become soft.
When fruits are really soft, add some creme fraiche, 1 more minutes...
...Et voila! It's ready to be served. Slice it with your deli slicer or a sharp knife to keep the plum inside the porc.
We had it with rice, but I think it might go well with some boiled baby potatoes or penne pasta.
N
Natacha!!!! so excited to see you here...or anywhere really!!! Your dish sounds delish. I make a similar version but will now add plums since I was only using apricots. I make a sauce with hot mustard, brown sugar and whatever catches my fancy in addition to the fruit to put on top. Creme fraiche sounds wonderful too!
ReplyDeleteThat sounds yum! And I have pork tenderloin in my freezer! Quick question - you have a deli slicer at home??
ReplyDeleteI tried your dish. It was really delicious and Max loved having the leftovers for dinner the next night. I added shallots and made it without wine. Served with rice and some white asparagus with a red wine vinaigrette. Thanks for the inspiration!
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