Recipe courtesy of Old Europe

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

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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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

Pork:

1 pork tenderloin

1 1/2 cups flour

Salt and freshly ground black pepper

Vegetable oil

Directions

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. Serve with chutney and cream sauce.
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