FRENCH COUNTRY PORK WITH APPLES & PRUNES
Pork works so well with fruit. Fresh fruit or dried, the sweetness and in the case of apples, tartness, marries perfectly with pork. I’ve browned the pork first then made a sauce with onions, apples, thyme, prunes, apple juice, sherry, mustard and a touch of honey. It’s speedy enough for a weeknight meal but sumptuous enough for a weekend soiree. This recipe serves 2 to 3 people but can easily be doubled to serve more. I use this with whatever apples I have on hand. Gala, honey crisp, granny smith – your choice. This is delicious served with rice pilaf or creamy polenta and steamed green beans or a simple green salad.
Servings: 4
Calories: 449kcal
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.
Nutrition
Calories: 449kcal | Carbohydrates: 44g | Protein: 31g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 421mg | Potassium: 993mg | Fiber: 5g | Sugar: 30g | Vitamin A: 371IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg