Ingredients Jump to Instructions ↓

  1. 2 cups red wine

  2. 1/2 cup sugar

  3. 1 bay leaf

  4. 12 ounces diced prunes

  5. 1/2 teaspoon ground coriander seeds

  6. 1 apple, peeled and diced

  7. 1 pear, peeled and diced

  8. 2 tablespoons cornstarch

  9. 2 tablespoons water

  10. 1 onion, chopped

  11. 1/2 celery stalk, chopped

  12. 2 carrots , peeled and chopped

  13. 1 parsnip, peeled and chopped

  14. 2 tablespoons tomato paste

  15. 1 quart veal stock

  16. 3 tablespoons butter, plus

  17. 2 tablespoons

  18. 3 tablespoons flour

  19. 1 ounce hazelnuts, chopped

  20. 2 tablespoons orange juice

  21. 1/2 cup heavy cream

  22. Salt and white pepper

  23. 1 pork tenderloin

  24. 1 1/2 cups flour

  25. Salt and freshly ground black pepper

  26. Vegetable oil

Instructions Jump to Ingredients ↑

  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.

  7. 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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