Pork Tenderloin Stuffed with Prunes Soaked in Armagnac
Pork tenderloin is stuffed with prunes soaked in Armangnac then seared. A pan sauce is made with shallots, Armagnac, chicken stock and cream. They are then portioned and cooked sous vide until a perfect pink medium. Just put pouch in simmering water to reheat.
Pork tenderloin is stuffed with prunes soaked in Armangnac then seared. A pan sauce is made with shallots, Armagnac, chicken stock and cream. They are then portioned and cooked sous vide until a perfect pink medium. Just put pouch in simmering water to reheat.
Pork tenderloin is stuffed with prunes soaked in Armangnac then seared. A pan sauce is made with shallots, Armagnac, chicken stock and cream. They are then portioned and cooked sous vide until a perfect pink medium. Just put pouch in simmering water to reheat.