Pork stew with prunes
Instructions
Let the prunes soaked in Port (or in Marsala) for one night.
Drain cherries and let them dry, in the oven for 6 minutes at 180 degrees.
Cut the pork tenderloin into cubes, sprinkle the pretzels, pepateli, sprinkle with flour and saute it gently for 5 minutes in a pan with the butter.
Withdrawn from the Bowl stew.
Instead, put the chopped scallions, then just paint and pour the wine from the marinade.
Let it evaporate.
Add the cream whipping the mixture with a small whisk to make it lighter.
Place the meat on the plate, cover with the sauce and plum contornatela.
Accompanying wines: Valle d'Aosta Chambave Rosso DOC, DOC Lacrima Di Morro, Pollino "superior" DOC.
Ingredients and dosing for 6 persons
- 500 g of pork tenderloin
- 300 g of prunes
- 50 cl of port wine (or wine marsala)
- 2 tablespoons of cream
- 50 g of butter
- 1 shallot
- Flour
- Salt
- Pepper