Pork Tenderloin Vieille Prune

A great pasta dish for any occasion:

Season the fillet. Roast in the hot clarified butter or frying cream on all sides for 8#10 min. Pour Vieille Prune or apple juice over it and flambé (be careful not to steam it!). Extinguish with soup. Add prunes and simmer for 5 minutes at low temperature. Take out the meat, cut it and keep it warm.

Pour cream into the roasting pan, heat briefly without stirring, season. Pour foam sauce and plums exactly over the meat, garnish with chives.

Tips Go well with noodles or long-grain rice.

Instead of pork tenderloin, roast cutlets of pork or veal.

Replace Vieille Prune with Calvados.

Use mixed dried fruit instead of prunes.

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