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Pork Noisettes with Prune Armagnac Sauce

Chef/Owner Fern Kirouac,
In Ferno’s Bistro

The fresh, herby flavour of the pork is accented by classic apple and succulent prunes for a juicier taste. Manitoba Berkshire pork is used in this recipe, but chicken, lamb or veal can be used as well.

12, 3 oz pork tenderloin medalions
24 pitted prunes, sliced in half
6 Tbsp butter
1 large onion, finely chopped
1 apple, cut in wedges
2 1/2 cups chicken or beef stock
3 sprigs thyme
1 bay leaf
1 cup white wine
1 cup whipping cream
1/2 cup armagnac
2 tsp white balsamic vinegar
mixed assorted baby vegetables


  1. In a frying pan over medium heat, melt butter. Season both sides of pork medalions with salt and pepper. Fry until golden brown. Remove from pan.
  2. Add onion, thyme and bay leaf. saute until onion is transparent. Add prunes and apple. Sautée 1-2 min.
  3. Add stock and wine and reduce 4-5 min. Add cream, armagnac and vinegar. Reduce until thick.
  4. Return pork to pan and cook until desired doneness. Serve with baby vegetables.

Yield 6 servings


Chef/owner Fern Kirouac’s French-Canadian-meets-Mediterranean fare is a hit. Moules et frites, and artistic salads are featured, but it’s the extensive list of daily specials that really lets the kitchen spread…

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