Ladylike Pork in Cognac

This is the recipe I developed myself keeping mind what would be nice to serve at dark Finnish winter nights. I wanted to have a piquant and smooth flavour of cognac combined with sweet and soft prunes. Cream makes the sauce even smoothier. I chose to use pork because its flavour isn’t too dominating and it is a meat that goes amazingly well with prunes.

(4 servings)

4 pork fillets

1 package prunes (150-200g)

3-4 tbsp cognac

1 onion

2 dl cream (or light cream)

1/2 meat stock cube

1 1/2 dl water

Put prunes,  water and cognac in a small bowl and let it rest half an hour before cooking so that the prunes absorb some liquid. Cut the onions. Cook the fillets and put them on a plate for wait. Brown the onions, add the cream, pork fillets, prunes, some of the water-cognac mixture (depending on how much of a cognac taste you prefer) and the meat stock cube. Let it cook in a low temperature for half an hour so that all the flavours combine nicely and smoothly. Serve it with veggies, rice or both of them.