1 1/2lb/700g pork fillet wineglass dry white wine 1/4pt/150ml stock 3 Tbs. double cream flat parsley for decoration For the confit: 1 onion, peeled and thinly sliced 5 Tbs. oil 2 cloves garlic, peeled and crushed 2 nectarines, peeled, stoned and finely chopped salt and freshly ground black pepper
Instructions
1) Make the confit first. Thinly slice the onion and cook gently in 2 Tbs. oil for about 8 minutes until soft. Add the garlic and the finely chopped nectarines and continue cooking over low heat until all has incorporated into a melting mass.
2) Season with salt and freshly ground black pepper according to taste. Take off the heat and reserve.
3) Trim the pork fillet and cut into rounds 1in/2.5cm thick. Heat remaining oil in a pan and fry pork 5 minutes each side until browned and cooked through. Remove and keep warm.
4) Pour wine and stock into pan and scrape up sediment. Bring to bubbling then simmer until reduced by a third. Add cream and season. Place noisettes on a serving plate, top with confit and pour sauce around. Finally decorate with parsley.
