Browned Pork Seasoned With Tarragon in a Prune-Wine Sauce
There are some recipes where the poor and meager vocabulary of the human language fails to describe quite the richness and complexity of the dish. With this particular recipe, I find myself at a loss to explain this wonderfully savory, deep, rich flavor from the pork, pan-seared in butter and garlic after being seasoned with salt, pepper, tarragon, and breaded in flour, producing this wonderful complexion of delicate tastes that combine together in this strong, lusty, powerful dish. But then adding on the thick sauce of carrots, mushrooms, prunes, wine, and cream in this rich brown sauce that avoids the excessive heaviness of its normal ilk with the prunes and cream, lightening it and providing a shining light of sweetness that so subtly alters it to something elegant and refreshing. The mixture of it all is such a pleasant and filling meal, it is hard to resist—served over a pleasant base like rice. It makes a truly wonderful meal for any occasion.
This recipe is my own, although I did take some inspiration from Traditional Croatian Recipes, by Bruno Simonovic and Ivo Semencic.
- 1 pound pork
- 2 + 1 tablespoons flour
- 2 teaspoons tarragon
- 6 tablespoons butter
- 3 cloves garlic
- 3 ounces mushroom
- 2 carrots
- 1 1/2 cups red wine
- 1/3 cup heavy cream
- 15 prunes
- Cut the pork into small individual chops, each of a similar size and rather thin. First salt, then pepper, then season with 1 teaspoon tarragon. Finally, flour the pork. Peel and mince the garlic.
- Heat 3 tablespoons of butter until it is hot in a large casserole dish, then add in the pork, frying on one side, then adding in the garlic, and flipping to fry on the other, for 4 minutes on each. Try to avoid any raw pieces, but there will be some cooking later on. Remove the pork to a plate, and remove the casserole from heat. Do not clean it, as the pan juices and garlic will help flavor the rest of the process.
- Add in another 3 tablespoons of butter and heat over high heat. Then add in first the carrots, allow them to sauté for several minutes while moving them around to prevent burning, and then the mushrooms to continue the same process. Once the carrots are starting to soften and the mushrooms have become brown and released their juice, add in the prunes, and then the red wine and cream. Reduce heat to medium but continue to cook until the wine is reduced, then add in the pork again, and mix all ingredients together.
- Preferably serve on a plate, on a bed of rice, with the last teaspoon of tarragon applied as seasoning on the dish. A glass of red wine is also a good accompaniment.
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© 2018 Ryan Thomas