Then, a little inspiration stikes, and…
The porcini works well with the Trevalla, and the tarragon works particularly well with everything.
A slight modification of this dish, where the pork is the rib meat, the cream uses sour cream, and the prunes are poached in Port-style wine. I do like the rib meat with it.
Smoky, meaty, browned/Maillard, green, herbal never fails.