PORK TENDERLOIN WITH PRUNE, PEAR, AND APPLE CHUTNEY IN A HAZELNUT CREAM SAUCE
Steps:
- Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
- Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half.
- In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain.
- In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use.
- Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side.
- Serve with chutney and cream sauce.
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Maxwell Chidera
[email protected]This dish was amazing! The pork was so tender and flavorful, and the chutney was the perfect complement. I will definitely be making this again for my friends and family.
Khuzaifa Shoukat
[email protected]The chutney was a bit too sweet for my taste, but the pork was cooked perfectly.
SULTAN RIND
[email protected]This recipe is a keeper! The pork was tender and juicy, and the chutney was the perfect accompaniment. I will definitely be making this again and again.
Isabella Delamarre
[email protected]Not a fan of pork, but the chutney was excellent.
Nirob Sorkar
[email protected]This dish was easy to make and turned out great! The pork was moist and flavorful, and the chutney added a nice sweetness and crunch. I will definitely be making this again.
Krishna Pillay
[email protected]The pork was a bit dry, but the chutney was delicious.
mdeasin khan
[email protected]This recipe was a hit at my dinner party! Everyone loved the tender pork and the sweet and tangy chutney. I will definitely be making this again.
qaisar rehman
[email protected]The hazelnut cream sauce was too heavy for my taste, but the pork and chutney were delicious.
SALMAN Midia
[email protected]This dish was amazing! The pork was so tender and flavorful, and the chutney was the perfect complement. I will definitely be making this again for my friends and family.
Evoh Princess
[email protected]The chutney was a bit too sweet for my taste, but the pork was cooked perfectly.
Youssef Hany
[email protected]This recipe is a keeper! The pork was tender and juicy, and the chutney was the perfect accompaniment. I will definitely be making this again and again.
Caleb Davis
[email protected]Not a fan of the hazelnut cream sauce, but the pork and chutney were excellent.
Jordan Emmanuel
[email protected]This dish was easy to make and turned out great! The pork was moist and flavorful, and the chutney added a nice sweetness and crunch. I will definitely be making this again.
mimi thomas
[email protected]The pork was cooked perfectly and the chutney was delicious. However, the hazelnut cream sauce was a bit too rich for my taste.
Austin top
[email protected]This pork tenderloin dish was an absolute delight! The chutney added a wonderful sweetness and tanginess to the tender pork, and the hazelnut cream sauce was rich and flavorful. I highly recommend this recipe for a special occasion dinner.