Pork Tenderloin with Prune, Pear, and Apple Chutney in a Hazelnut Cream Sauce

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Chutney:
  • 2 cups red wine
  • 1/2 cup sugar
  • 1 bay leaf
  • 12 ounces diced prunes
  • 1/2 teaspoon ground coriander seeds
  • 1 apple, peeled and diced
  • 1 pear, peeled and diced
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Cream sauce:
  • 1 onion, chopped
  • 1/2 celery stalk, chopped
  • 2 carrots, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 2 tablespoons tomato paste
  • 1 quart veal stock
  • 3 tablespoons butter, plus 2 tablespoons
  • 3 tablespoons flour
  • 1 ounce hazelnuts, chopped
  • 2 tablespoons orange juice
  • 1/2 cup heavy cream
  • Salt and white pepper
  • 1 pork tenderloin
  • 1 1/2 cups flour
  • Salt and freshly ground black pepper
  • Vegetable oil
Directions
Watch how to make this recipe.
  • 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.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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