This was adapted from Mimi Thorisson’s new book, French Country Cooking: Meals and Moments from a Village in the Vineyards. The main change I made was cooking the pork sous-vide at 140 degrees rather than panfrying it. I also forgot to soak the prunes before making the sauce, so I cooked them longer in sauce, and I think that is why the sauce turned out to be so thick. It was all very tasty though. This should have been served with mashed potatoes, but I made baguettes the previous day, and I decided that they would become garlic bread and would be the starch part of the meal.
2 lbs. pork loin, cut into 6 pieces
3 cloves garlic
Salt and pepper
2-1/2 Tbs. unsalted butter, divided
1 medium carrot, diced
2 shallots, finely chopped
1 bay leaf
Leaves from 3 sprigs of thyme
¾ cup red wine
2 Tbs. red wine vinegar
14 cup chicken stock
8 oz. prunes, soaked in warm water for 15 minutes
Sprinkle the pork slices with salt and pepper and seal them with the garlic in a zip lock baggie. Cook in a sous-vide apparatus at 140 degrees for between 1 and 4 hours. (Alternatively, pan fry in a small amount of butter and olive oil).
While the pork is cooking, make the sauce. In a medium pan, melt 1 Tbs. of the butter, and saute the carrot and shallot for a few minutes until softened. Add the bay and thyme leaves and then the red wine and vinegar. Simmer for a few minutes to reduce slightly. Add the stock, and bring to a low boil and then reduce to a simmer for 10 minutes. Add the remaining butter and the soaked prunes, and simmer for 5 minutes to blend.
When the pork is done cooking sous-vide, remove the pork slices from the baggie and pat them dry. Pour the juices which accumulated in the bag through a sieve and add them to the sauce. Continue to cook the sauce until it has a nice consistency. Check for seasoning.
In a large frying pan, heat a little oil over high heat. Saute the pork slices for a minute or two a side to develop a nice crust. Serve with the prune sauce.