Are you looking for a Summer Sunday’s dish? Well, try out this one.
It is not difficult to prepare. The combination of the hearty pork meat with fruits is really tasty. I am sure also your kids will like it.
What you need:
How to prepare it
Cut the fillets into 6-8 rolls, tight with a string to keep the shape of a medallion while frying.
Wash the apple and quince, peel, remove the core and slice with a mandolin into thin slices. Store in a bowl with water and lemon juice to avoid getting brown (especially the quince is reacting quickly once peeled).
In a casserole heat some olive oil and fry the medallions from all sides for appr. 3-4 minutes. Salt and pepper. Remove the meat, set aside and keep warm.
Melt the butter in the same casserole and add the apple and quince slices. Poach until tender, add some salt and pepper. Deglaze with Cognac and cook on medium heat until liquid reduced on half.
Cut the prunes into halves, add together with the meat, thyme and wine and let cook with closed lid until fruits become so soft that they dissolve.
Add the cream and season with salt and pepper if necessary.
Serve best with rice.