On episode 45 – Sarah talked about making this French Country Pork with Apples & Prunes recipe of mine for her son and partner and they loved it. I promised to share it and here it is. It’s quick enough to throw together for a fabulous midweek meal. yet special enough for a weekend soiree. Buttery-tender pork tenderloin (so alluded by its name), sautéed onions with sliced apple, lots of cracked black pepper, prunes that swell from their bath in the sherry, apple cider, mustard & thyme sauce. I’m not claiming this to be traditional – it’s more French-inspired shall we say where I imagine cooking in a cozy kitchen in a quaint old stone cottage. It’s always quite lovely how food has the ability to transport us to another place.
Pork works so well with fruit. Fresh fruit or dried, the sweetness and in the case of apples, tartness, marries perfectly with pork. As do any one of these sides. 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. L xo
PORK TENDERLOIN 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
- 1/2 medium red onion cut into thin wedges
- 1 Tbsp butter
- 1 apple peeled & sliced
- 2 thyme sprigs plus extra leaves for garnish
- 1/2 cup pitted prunes about 4 oz/113g
- 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 4.
