Pork Loin Tournedos in Sauce
Ingredients
Instructions
- 1
Put the prunes in a saucepan, cover with cold water, and bring to a boil. Take off the heat, cover, and allow to cool in the cooking liquid.
- 2
Preheat the oven to 150°F.
- 3
Melt the oil in a large heavy skillet. Sprinkle the chops on both sides with the salt and pepper and cook over medium-high heat for 5 minutes on each side.
- 4
Place the cooked chops on a platter and keep warm in the oven.
- 5
Add the shallots or scallions to the pan and cook for 1 minute.
- 6
Add the Calvados or applejack and stock and bring to a boil.
- 7
Add the cream, bring to a boil, and cook for 1 minute.
- 8
Stir in the dissolved potato starch and bring back to a boil.
- 9
Adjust sauce consistency:
- 10
Taste for seasoning and add salt and pepper if needed. Stir in the lemon zest.
- 11
Place a pork chop on each of six plates and top each chop with 2 prunes. Arrange the remaining prunes around the meat, coat generously with the sauce, and serve.
💡 Cook's Notes
Potato starch is preferred over cornstarch as a sauce finisher. It is gluten-free and can be found in the Kosher section of many supermarkets and in Asian specialty food shops. Arrowroot works well too but is more expensive. Potato starch comes in inexpensive 1-pound packages.
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