Enjoy This Recipe Courtesy of Chef Les Kincaid
Braised Pork Fillets with Prunes & Cream Sauce
18 large dried pitted prunes
2 cups dry white wine
6 rib pork chops, 1 1/2-inch thick
1/4 cup each diced carrot, celery, and onion
2 to 3 tablespoons sweet butter
1 cup heavy cream or crème fraiche
2 teaspoons red currant jelly
1 teaspoon lemon juice
1 tablespoon minced parsley
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. Sauté 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 sauté 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, and 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 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.
Yield: 6 servings