Noisettes de Pore aux Pruneaux

Noisettes of pork are thick pieces of loin of pork, boned and tied with string. They are one of the most tender and tasty cuts of pork. Serve Noisettes de Pore aux Pruneaux (nwah-zet d’pohr oh proo-noh) with buttered beans.

6 oz. dried prunes, soaked overnight in

10 fl. oz. dry white wine

4 pork noisettes

2 tablespoons seasoned flour, made with

2 tablespoons flour,

½ teaspoon salt and

½ teaspoon black pepper

1 oz. butter

1 lb. Duchess Potatoes, kept warm

1 teaspoon redcurrant jelly

5 fl. oz. single cream

2 teaspoon salt

½ teaspoon black pepper

In a medium-sized saucepan bring the prunes and wine to the boil over moderate heat. Cover the pan, reduce the heat to low and simmer for 30 minutes or until the prunes are tender.

Remove the pan from the heat. Using a slotted spoon, transfer the prunes to a dish. Slit open the prunes and remove the stones. Set the prunes aside and keep warm. Reserve the wine.

Preheat the oven to very cool 275 °F (Gas Mark 1, 140°C).

Coat the noisettes with the seasoned flour, shaking off any excess.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the noisettes and cook them for 10 minutes on each side or until they are tender and thoroughly cooked.

Meanwhile, fill a large forcing bag, fitted with a J-inch star nozzle, with the Duchess Potatoes. Pipe four circles of the potatoes, about the size of the noisettes, on to a warmed serving dish. Fill in the centres with more potato.

With a slotted spoon, remove the noisettes from the pan and place them on top of the potato ‘nests’. Remove and discard the string from the noisettes. Arrange the prunes around the noisettes. Cover the dish with aluminium foil and place it in the oven.

Pour off all the fat from the frying-pan. Add the reserved wine and bring it to the boil over high heat, scraping up the brown bits from the bottom of the pan with a wooden spoon. Boil for 3 to 4 minutes or until the wine has reduced by half.

Reduce the heat to low. Add the jelly, cream, salt and pepper and cook, stirring occasionally, for 3 minutes or until the sauce has thickened slightly. Remove the pan from the heat.

Remove the serving dish from the oven. Pour a little of the sauce over the noisettes. Pour the remaining sauce into a warmed sauceboat and serve immediately.

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