Pork with prunes in wine.

This was amazing; the first time I cooked it, I was still telling people about it for days afterwards. I got the recipe from Frances Bissell’s book, the Organic Meat cookbook. I used a random bit of Ken Wilson’s pork, and some white wine from the fridge. The book specifies a cut that I didn’t have, and some wine that I didn’t have. It was still amazingly delicious. Serves 2.

INGREDIENTS:

  • 1 tenderloin of pork approx 250g, sliced 1 inch thick
  • 8 large prunes
  • 150ml Vouvray or other white wine
  • 1oz butter
  • 2 shallots, peeled and finely chopped
  • 1 tbsp redcurrant jelly
  • 1 tsp lemon zest
  • 4 tbsp double cream
  • Salt and pepper

METHOD:

  • Soak the prunes in the wine for at least 6 hours
  • Melt the butter and cook the shallots very slowly until soft
  • Turn up the heat, and add the meat, browning on both sides
  • Add the wine and prunes, and bring to a simmer: cook until the pork is tender
  • Stir in the redcurrant jelly, lemon zest, cream, salt and pepper. Bring to simmering point, and stir to amalgamate the cream with the sauce.

I served this with new potatoes and braised spring cabbage. Delicious.