Pork and Prunes

I never would have thought to put these things together, but OH MY GOD. Thank you Angela and Peter for this recipe and for teaching me the beauty of French cuisine while on location with L'Art du Sud.

Serves 2 hungry adults

Ingredients

• 1 bag dried prunes (pitted)
• 2 C red wine
• 2 T butter
• 2 large pork fillets (cubed)
• 1 clove garlic
• 1 bay leaf
• 4 C chicken stock
• 8 T creme fraiche

To make your own creme fraiche:

• 1 sm carton sour cream
• 3 big T buttermilk

Mix and refrigerate at least 24 hours

Ready...go

In a small bowl, combine the wine and prunes and let sit for at least 30 minutes.

In a large searing hot pan or skillet, melt the butter, and add one finely chopped garlic clove. Sear the pork until brown. Add the wine and prunes, and simmer to plump up the prunes. Add the bay leaf. Reduce slightly, then add the chicken stock one cup at a time, reducing after each cup. When you can drag a spoon across the bottom of the pan and the sauce slowly comes back together, you are ready to turn off the heat and add the creme fraiche. Mix well, and serve.

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