Prune-stuffed pork tenderloin and upside-down apple pie

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

img_20170118_143155
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.

img_20170118_143142

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:

img_20170118_143201
Tarte tatin

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

January 19th, 2017

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s