| Cuisine: French | Type: Main Course | Serves: 6 |
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Source:
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Photorecettes |
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Attributes:
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Comments:
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Pork filet stuffed with prunes served on cabbage and smoken bacon with a mustard sauce. Translated from French by Rick. |
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Serving Suggestions:
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Ingredients:
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1 pork filet, 2.5 lbs 8-10 prunes 1 tsp. chopped garlic 4 tbs. oil 1 head cabbage 1/2 lb lardons (smoked), 200g 2 tbs. butter (30 g) 1/4 cup white wine (5 cl) 1/2 cup chicken stock (10 cl) 3/4 scant cup sour cream (15 cl) 2 tbs. mustard (l'ancienne) parsley salt & pepper Moutarde l'ancienne is the kind with lots of seeds in it. |
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Instructions:
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1. Preheat the oven to 400°F. 2. Butterfly the pork filet. Take any pits from the prunes. Sprinke the inside of the pork with salt and pepper. Lay the prunes in the middle of the butterflied pork. Sprinkle with minced garlic. Roll up and tie with kitchen string. 3. In an ovenproof casserole, heat the oil. Brown the pork on all sides in the hot oil. Place casserole in the oven. Cook for 40 minutes. Turn occassionally. 4. Chop the cabbage (like for coleslaw). Cook in boiling salted water for 3 minutes then drain and rinse with cold water. 5. Cut some thick sliced smoked bacon into lardons (cut the bacon cross-wise into 1/4 in thick slices). When the pork is about 15 minutes from being done, fry the lardons in the butter for 2-3 minutes. Then, add the cabbage, salt and pepper, and cook covered over very low heat for 20 minutes. Stir occassionally. 6. When the pork is done, remove to a cutting board and cover with foil. Degrease the casserole with the white wine. Pour the resulting sauce into a saucepan. Add the chicken broth and reduce at a boil for about 5 minutes. Add the sour cream and bring to a boil. Reduce the heat and add the mustard. Heat without boiling. 7. Cut the pork ino 1/2 inch slices. 8. Cover the bottom of a plate with cabbage and lardons. Place pork slices on top. Top with mustard sauce. Garnish with parsley. |
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None |
2001-03-10