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Braised Pork Fillets with Prunes and Cream Sauce Recipe

Braised Pork Fillets with Prunes and Cream Sauce Recipe

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Braised Pork Fillets with Prunes and Cream Sauce

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Ingredients

Count

Nutrition

467

Calories

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Ingredients:

Serving

18 large dried pitted prunes
2 cups dry white wine
6 rib pork chops, 1 1/2-inch thick
canola oil
1/4 cup each diced carrot , celery , and onion
2 to 3 tbsp unsalted butter
1 cup heavy cream or creme fraiche
2 tsp red currant jelly
1 tsp lemon juice
1 tbsp minced parsley

Directions:

Simmer the prunes in the wine over moderate heat, covered, until plump and tender, about 10 minutes. Strain and reserve the red wine.
Bone and tie the pork fillets. Saute the fillets in the oil until they are a rich golden brown on all sides, 3 to 4 minutes. Transfer fillets to a plate. Add the mirepoix and the bones to the pan and saute to brown lightly, 8 to 10 minutes. (Additional oil may have to be added to keep the mirepoix from burning.)
Add 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 until the fillets are tender when pierced with the tip of a sharp knife, 5 to 8 minutes.
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 minutes. 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 that cling to the pan. Add the cream and continue to boil down rapidly until the color becomes a light beige and the mixture is thick enough to coat the back of a spoon.
Whisk in the jelly and continue to cook, whisking, until the jelly is dissolved. Taste and correct seasoning of the sauce. Spoon the sauce over the fillets, sprinkle with minced parsley, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	466.65 Kcal (1954 kJ)
Calories from fat	224.8 Kcal
		% Daily Value*
Total Fat	24.98g	38%
Cholesterol	188.45mg	63%
Sodium	148.74mg	6%
Potassium	759.63mg	16%
Total Carbs	4.65g	2%
Sugars	2.07g	8%
Dietary Fiber	0.18g	1%
Protein	41.91g	84%
Vitamin C	1.7mg	3%
Vitamin A	0.1mg	4%
Iron	2mg	11%
Calcium	65.8mg	7%

Amount Per 100 g
Calories	150.1 Kcal (628 kJ)
Calories from fat	72.31 Kcal
		% Daily Value*
Total Fat	8.03g	38%
Cholesterol	60.61mg	63%
Sodium	47.84mg	6%
Potassium	244.34mg	16%
Total Carbs	1.5g	2%
Sugars	0.67g	8%
Dietary Fiber	0.06g	1%
Protein	13.48g	84%
Vitamin C	0.5mg	3%
Iron	0.6mg	11%
Calcium	21.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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