Simple enough to throw together for a special midweek meal and special enough for a weekend soiree, Country French Pork with Apples & Prunes – buttery, tender pork browned in butter, sweet onions, lots of cracked pepper, tart apples, prunes that swell in the sherry, apple and Dijon sauce infused with musky fresh thyme. I apologize to any French souls reading this – let’s face it, the chances are slim, but I took liberties in naming the recipe as I’m no entirely sure it is authentically “French Country” but I make no claim for it to be. It is however, to me, reminiscent of something I imagine being cooked in a cozy stone kitchen in the countryside somewhere in France. It’s always fun to be transported to another place and time with food. And for that I make no apologies.
There’s a few things I’d serve this with so take your pick: Sour Cream Parmesan Mashed Potatoes; The Best Roasted Potatoes; Cheesy Mustard Roast Cauliflower; Sticky Sage Roasted Butternut Squash and of course sprouts – Browned Butter Soy Marmalade Brussels Sprouts. This recipe was inspired by a recipe I saw in Mimi Thorisson‘s cookbook ‘French Country Cooking‘ which now I think of it, is probably how I came to name the recipe French Country Pork with Apples and Prunes. Semantics.
FRENCH COUNTRY PORK WITH APPLES & PRUNES
Ingredients
- 1.25 lbs pork tenderloin
- 2 Tbsp olive oil, dived
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1 tsp cracked pepper
- 1 medium red onion, cut into thin wedges
- 1 Tbsp butter
- 1 apple, peeled & sliced
- 2 thyme sprigs, plus extra leaves for garnish
- 2/3 cup pitted prunes
- 1/2 cup dry sherry or dry Vermouth
- 1 cup apple juice
- 2 tsp Dijon mustard
- 2 tsp honey
Instructions
- Remove and discard any ‘silver skin’ from the outside of the tenderloin. Cut the pork crossways into 9 pieces. In a medium bowl, toss the pork with 1 tablespoon of oil, garlic powder, salt and pepper. Heat a medium to large, cast iron or non-stick pan over medium-high heat. Cook the pork, turning occasionally, until browned all over, about 5 to 7 minutes. Remove from the pan; cover to keep warm.
- Heat the remaining oil in the same pan over medium-high heat. Add the onion and cook, stirring occasionally, for 3 to 5 minutes until softened.
- Add the butter and stir until melted. Add the sliced apple and cook, stirring occasionally, for 2 to 3 minutes until the apple is starting to brown.
- Add the remaining ingredients. Bring the mixture to a boil and cook, stirring occasionally, for 3 minutes until the mixture has reduced slightly and is starting to thicken. Reduce the heat to medium and return the pork to the pan. Cook, turning the pork for 2 to 3 minutes until the pork is cooked and hot. Serve garnished with extra thyme leaves. Serves 3 to 4.