Maison Le Grand

Tatiana got this recipe from the Gazette I think… and thought I should adapt it and use one of our products to complement it.
Perfect idea as I was out of inspiration. This little recipe marries mustard and Spicy Tapenade and prunes and is absloutely sublime. I had to make it three times this week to satisfy the demand…
INGREDIENTS

• 1 pork filet, about 8 onces (400g)
• 1 apple, minced
• 1 or 2 cups of prunes, cut in half and soaked in hot water for 15 minutes (at least double the volume of the prunes, you will need it to “steam” this recipe)
• 5 garlic cloves, crushed
• 8 onces (200ml) of 35% cream
• 2 tablespoons (30ml) of Dijon’s mustard
• 3 tablespoons (45ml) of Le Grand’s Spicy Tapenade or Mild Tapenade or Sundried Tomato Pesto

PREPARATION

• Soak the prunes for about 15 minutes in hot water
• Cook the pork to about 80% in the oven or BBQ
• In the meanwhile sauté the apples in oil and butter for 5 minutes at high then lower the heat a bit
• Add the garlic and brown lightly
• Add half of the prune juice
• Simmer for 5 to 10 minutes
• Once the pork filet is cooked cut in very thin slices
• Add the pork, mustard, Tapenade and stir gently
• Add the rest of the prune water, bring to a boil, lower the heat and simmer for 2 to 5 minutes