Pork with Prunes in Cognac Cream Sauce

14 Oct

IMG_5283

OMG!!!!!

You have to make this.

I just want to drink the sauce.

1 1/2 Tablespoons olive oil

2 pounds of pork tenderloin or chicken. I used pork.

Season the meat with salt and pepper.

One tablespoon butter

One large diced shallot

1/2 cup good dry white wine and a sip for the cook.

1/4 cup cognac or Calvados

1 heaping tablespoon diced rosemary

1 cup chicken broth

1 cup heavy cream

1/2 cup pitted prunes, sliced in half

2  teaspoons Dijon mustard, maybe a little more to taste

1/4 teaspoon ground black pepper

12 ounces mini fusilli

Salt to taste or use powdered chicken broth.

Heat the oil in a nonstick skillet on medium-high

Do not move them until the bottom is brown then turn to brown the other side.

This takes maybe three to four minutes in total.

Remove to a plate.

Add the butter and shallots to the pan and cook for one minute.

Make sure you stir the shallots so they don’t burn.

Add the wine and cognac

Scrape the pan clean.

All those little brown bits are a fabulous flavor.

Add the rosemary, black pepper, chicken broth, heavy cream, and prunes.

Simmer till thickened.

Whisk in the mustard.

Add the pork and all the juices from the plate.

Boil 12 ounces of mini fusilli in water seasoned with bouillon or salt and drain well.

Save one cup of the pasta water just in case the sauce gets too thick.

Add the drained pasta to the pork and sauce.

Toss.

Garnish with fresh ground black pepper.

This is almost too good to have as a weeknight meal.

Definitely a celebration meal.

 

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