| Cuisine: French | Type: Main Course | Serves: 6 |
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Source:
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Le Cordon Bleu |
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Attributes:
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Comments:
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Good with a purée of celery or mashed potatoes. |
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Serving Suggestions:
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Ingredients:
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1 pork loin with bones (3 lbs) Salt & fresh ground pepper 30 or so pitted prunes 2 cups of red wine Oil & butter for frying Mirepoix of aromatic vegetables Herbs (rosemary, thyme, bay) 2 cloves garlic 1 bottle of red wine 2 tbs. sugar 3 cups red wine vinegar 3 cups veal stock Cinammon stick, cloves, etc. |
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Instructions:
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1. Remove and crush bones, or leave bones but crush some chicken bones. Salt and pepper the pork loin then sear in hot oil in an ovenproof casserole. Add the bones and bacon. Put in a hot (400°F) oven. Baste frequently. 2. Put the prunes in water to reconstitute. 3. Put 2 cups of the wine in a sauté pan and flame (to remove acidity). Add sugar, cinamon stick, juniper berries, a few cloves, peppercorns, etc. Add prunes and boil gently for 15 to 20 minutes. 4. Add vegetables and herbs tied in a bouquet garni to the meat when about 3/4 done. Continue to baste. 5. Remove meat when done. Skim fat, or pour out oil. Add sugar and let the vegetables caramelize. Deglaze with vinegar and reduce. Deglaze with wine and reduce. Add veal stock and some juice from the cooked prunes (7 to 8 tbs). Let simmer a few minutes. Strain through a sieve. Reduce. Use some starch (potato or arrowroot) to thicken slightly. 6. Serve with sauce and prunes. |
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Related recipes:
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None |
2001-03-10