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Pork, Polenta and Prunes, inspired by a NYT recipe “ Slowed Braised pork and Prunes”.  The “ adjustments” I made were substituting pork tenderloin for shoulder and not going the slow cooker method.

Polenta was a la Wolfert oven style, I used Italian polenta , 240g polenta to 5+ cups water.  The prunes were firm French prunes from Agen marinated in a little vinegar and brown sugar prior to adding to sauce.

The sauce was delicious, sherry vinegar, wine, shallots and orange peel.  Although my meat was a third of the recipe, I kept the sauce measurements the same.

Enough polenta leftover to pan fry some slabs  tomorrow. 😁

Pork, Polenta and Prunes, inspired by a NYT recipe “ Slowed Braided pork and Prunes”.  The “ adjustments” I made were substituting pork tenderloin for shoulder and not going the slow cooker method.

Polenta was a la Wolfert oven style, I used Italian polenta , 240g polenta to 5+ cups water.  The prunes were firm French prunes from Agen marinated in a little vinegar and brown sugar prior to adding to sauce.

The sauce was delicious, sherry vinegar, wine, shallots and orange peel.  Although my meat was a third of the recipe, I kept the sauce measurements the same.

Enough polenta leftover to pan fry some slabs  tomorrow. 😁

Pork, Polenta and Prunes, inspired by a NYT recipe “ Slowed Braided pork and Prunes”.  The “ adjustments I made were substituting pork tenderloin for shoulder and not going the slow cooker method.

Polenta was a la Wolfert oven style, I used Italian polenta , 240g polenta to 5+ cups water.  The prunes were firm French prunes from Agen marinated in a little vinegar and brown sugar prior to adding to sauce.

The sauce was delicious, sherry vinegar, wine, shallots and orange peel.  Although my meat was a third of the recipe, I kept the sauce measurements the same.

Enough polenta leftover to pan fry some slabs  tomorrow. 😁