Ingredients

• 2 cups red wine
• 1/2 cup sugar
• 1 bay leaf
• 12 ounces diced prunes
• 1/2 teaspoon ground coriander seeds
• 1 apple, peeled and diced
• 1 pear, peeled and diced
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 onion, chopped
• 1/2 celery stalk, chopped
• 2 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 2 tablespoons tomato paste
• 1 quart veal stock
• 3 tablespoons butter, plus 2 tablespoons
• 3 tablespoons flour
• 1 ounce hazelnuts, chopped
• 2 tablespoons orange juice
• 1/2 cup heavy cream
• Salt and white pepper
• 1 pork tenderloin
• 1 1/2 cups flour
• Salt and freshly ground black pepper
• Vegetable oil

Instructions

1. Watch how to make this recipe.
2. Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
3. Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half.
4. In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain.
5. In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use.
6. Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side.
7. Serve with chutney and cream sauce.