Prune-stuffed pork tenderloin and upside-down apple pie

This dish is from the Val de Loire as well, in Touraine.

Filet de porc aux pruneaux, champignons de Paris farcis et pommes de terre dauphine

Yep, this is half of a pork tenderloin, stuffed with diced prunes; interspersed with potato hush puppies and “embellished” with stuffed mushrooms and a saucier of jus.


In case you’re wondering, I don’t come up with the plating for dishes. I am instructed to recreate what my chef demonstrates.

Also, here is a traditional French upside-down apple pie I made:

Tarte tatin

In French, it is called a Tarte des Demoiselles Tatin, or tarte tatin for short.

January 19th, 2017




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