Pork with Prunes and Apples (Regional Twist)
65% автентично · Bulgarian-inspired
A creative variation that adds the sweetness and tartness of apples to the traditional pork and prune combination, creating a more complex flavor profile. Often features pork tenderloin for a quicker cook.
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Съставки
- Pork tenderloin700g
- Dried prunes150g
- Apples (e.g., Gala or Fuji)2 medium
- Onions1 large
- Garlic2 cloves
- Chicken broth250ml
- White wine100ml
- Butter2 tbsp
- Cinnamon1/4 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oil1 tbsp
Стъпки
- 1
Soak dried prunes in warm water for 30 minutes. Drain.
- 2
Cut pork tenderloin into 2 cm thick medallions. Season with salt and pepper.
- 3
Peel, core, and slice apples. Chop onions and mince garlic.
- 4
Heat vegetable oil and 1 tbsp butter in a large skillet over medium-high heat. Sear pork medallions for 2-3 minutes per side until golden brown. Remove pork and set aside.
- 5
Add remaining 1 tbsp butter to the skillet. Add onions and sauté until softened, about 5 minutes.
- 6
Add sliced apples and cook for 5-7 minutes until slightly softened.
- 7
Add minced garlic and cinnamon, cook for 30 seconds.
- 8
Deglaze the skillet with white wine, scraping up any browned bits.
- 9
Pour in chicken broth. Bring to a simmer.
- 10
Return pork medallions to the skillet. Add the soaked prunes. Reduce heat, cover, and simmer for 15-20 minutes, or until pork is cooked through and tender.
- 11
Remove pork and prunes. If the sauce is too thin, simmer uncovered for a few minutes to reduce. Adjust seasoning.
- 12
Serve pork medallions with the apple-prune sauce. Garnish with fresh thyme or toasted walnuts if desired.
