Pork Fillet with Prunes
Published in Meat Dishes
Pork and fruit always works.
Ingredients:
- 250 g pitted prunes
- 300-500 ml off-dry white wine
- 1 kg pork fillets
- 50 g flour
- 50 ml redcurrant jelly
- 10 ml chopped fresh rosemary
- 150-250 ml cream
- 80 g butter
- salt & freshly ground black pepper
Preparation:
- Soak prunes in wine overnight.
- Slice pork fillets thickly, and flatten slightly. Seaon with salt and pepper and dust with flour.
- Boil the prunes briefly (works well in the microwave), drain thoroughly, reserving the liquid.
- Fry the meat in the butter until golden and cooked through. Remove and keep warm on a platter, arranging the hot prunes around the meat.
- Drain the fat from the pan, pour in the prune liquid, scrape up the residue and reduce slightly.
- Add the jelly, cream and rosemary and simmer till reduced by half. Pour over the meat and serve.
Notes:
- You might have to add a little stock for the gravy if you use the lesser amount of wine and cream.
Serves 6 -8.
