THE PORT-STEEPED PORK

(Our Play on Pork with Prunes & Port)

THE PORT-STEEPED PORK

Ingredients: 400g Pork tenderloin (chunks), 100g Prunes (halved), 1 tsp Black pepper, 0.5 tsp Cinnamon, 150ml Port wine, 50ml Chicken stock, 50g Butter...

Ingredients

  • 400g Pork tenderloin (chunks)
  • 100g Prunes (halved)
  • 1 tsp Black pepper
  • 0.5 tsp Cinnamon
  • 150ml Port wine
  • 50ml Chicken stock
  • 50g Butter

Cooking Method

  1. The Scorch Sear pork in oil until golden and charred; remove.
  2. The Architect Add prunes to the pan; fry until soft and sticky.
  3. The Bloom Add spices with a 30ml splash of Port; the sudden steam will release the warming perfume.
  4. The Swell Add remaining Port and stock; boil for 5 minutes until reduced to a dark syrup. Whisk in butter off the heat.
  5. The Marriage Return pork; toss until lacquered in the dark red fruit-silk.
  6. The Final Flourish Top with raw fresh parsley matchsticks.

Cuisine: French

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