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1
Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil.
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2
Add the prunes and coriander and cook until soft.
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3
Add apple and pear and cook until soft.
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4
Combine cornstarch and water to make a slurry.
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5
Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
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6
Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes.
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7
Be careful not to burn the tomato paste.
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8
Add veal stock and reduce by half.
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9
In a separate saute pan over low heat, add 3 tablespoons butter and melt.
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10
Add flour and cook, stirring constantly, to make a roux.
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11
Cook over low heat until roux is brown, about 15 minutes.
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12
Whisk brown roux into the vegetable/stock mixture to thicken.
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13
Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste.
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14
Season with salt and pepper and strain.
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15
In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes.
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16
Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes.
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17
Add heavy cream, salt and white pepper and cook for 2 to 3 minutes.
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18
Reserve excess brown sauce for another use.
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19
Slice tenderloin into 1/2-inch thick slices.
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20
Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick.
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21
Season flour with salt and pepper.
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22
Dredge the pork in the flour.
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23
In a large saute pan, add some of the oil and heat over medium-high heat.
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24
Add the pork and saute until golden brown on each side, about 2 minutes per side.
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25
Serve with chutney and cream sauce.
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26
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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27
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
