Pork with prunes is a typical dish of the orchard-rich Touraine region. It is sometimes said that the French generally do not combine fruit with meat, sweet flavors with savory, but prunes and apples are both enthusiastically combined with pork.
|8||pork noisettes (medallions), or 2 pork fillets (13 ounces each)|
|1||onion, finely chopped|
|½||cup white wine|
|1¼||cups chicken or brown stock|
|1||cup heavy cream|
This content is from the book The Food of France by Sarah Randell and Maria Villegas.
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