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Ingredientes
- 18 lrg dry pitted prunes
- 2 c. dry white wine
- 6 x pork rib chops, 1 1/2" thick Canola oil
- 1/4 c. diced carrot
- 1/4 c. diced celery
- 1/4 c. diced onion
- 2 Tbsp. unsalted butter - (to 3 tbspns)
- 1 c. heavy cream or possibly creme fraiche
- 2 tsp red currant jelly
- 1 tsp lemon juice
- 1 Tbsp. chopped parsley
Direcciones
- Simmer the prunes in the wine over moderate heat, covered, till plump and tender, about 10 min. Strain and reserve the red wine.
- Bone and tie the pork fillets. Saute/fry the fillets in the oil till they are a rich golden on all sides, 3 to 4 min. Transfer fillets to a plate. Add in the mirepoix and the bones to the pan and saute/fry to brown lightly, 8 to 10 min. (Additional oil may have to be added to keep the mirepoix from burning.)
- Add in the wine from the prunes and deglaze the pan. Place the pork fillets on top of the mirepoix (the liquid should come part way up the pork chops), cover, and simmer gently over very low heat or possibly till the fillets are tender when pierced with the tip of a sharp knife, 5 to 8 min.
- Place the fillets in an oven pre-heated to 325 and immediately turn off the heat. The meat should be cooked within 10 and 15 min. Take care not to overcook the pork. Use tongs to transfer the meat to a heated platter and remove the strings. Arrange three prunes on each fillet, then cover the fillets with foil.
- Pour the rest of the contents of the pan through a fine-mesh strainer, pressing down on the vegetables to extract all the juices. Return the juices to the pan and reduce by half rapidly, stirring and scraping any brown bits which cling to the pan. Add in the cream and continue to boil down rapidly till the color becomes a light beige and the mix is thick sufficient to coat the back of a spoon.
- Whisk in the jelly and continue to cook, whisking, till the jelly is dissolved. Taste and correct seasoning of the sauce. Spoon the sauce over the fillets, sprinkle with chopped parsley, and serve.
- This recipe yields 6 servings.
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