leek gratin stuffed with prunes and NUTS 
This is one of the first recipes I started to cocinar.Recuerdo that take it out of a magazine, and was a famous recipe. I do not remember who was the famous, but I do remember was that said that he was a real disaster in the cocina.Asi I thought "if he is a real disaster and came up with this recetita so apparent ... because I will out to me? "
And yes ... I discovered that was a recipe requetefacilisima, I used to like and it was quite apparent. I often accompanies a puree with apples ... and that's a delicious dish INGREDIENTS
- 2 pork tenderloins
- pitted prunes nuts
-
-
- an onion half a glass of white wine
half a glass of cognac -
- 1 / 2 broth
- sall and pepper oil
-
PROCESSING
the butcher is asked to open their tenderloins us to let them rellenar.Nos grande.Se like steak stuffed with diced plums so we put the nut nuez.Para inthe site had been the bone of the ciruela.Ponemos a row over the plums stuffed tenderloin and tie with lid cerramos.Lo of ccocina and pepper.
in a pan with hot oil brown them the time they have caught solomillos.Una colorcito add the chopped onion and let cook a ratito.Una once it starts to color is added half a glass of white wine and half a glass of cognac . Water is added to cover the meat (I usually add another cup, but do not cover it) and cook for fifteen minutes hora.Al half turns around the fillets.
tenderloins are removed and left enfriar.Se reduce the sauce over high heat, and pass through the blender.
Once the fillets have cooled the lid is removed and cut into rodajas.Se warm with the sauce and. To eat!
