Pork with Prunes

Pork with Prunes

The prunes and cider add a fruity, autumnal flavour that lifts the pork.

By , 21 September 2015
Pork with Prunes
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.63 per serving
Nutritional Info
Each 328g serving contains
  • Fat med
  • Saturates low
  • Sugars med
  • Salt low
  • Energy 1612KJ 385KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 491kJ/117kcal.
  • 2 tbsp sunflower oil
  • 500g pork fillet, sliced
  • 2 shallots, finely chopped
  • 3 tsp reduced fat crème fraîche
  • 100ml chicken stock made with 1/2 stock cube
  • 250ml medium cider (or 1/2 apple juice and 1/2 water)
  • 1 tbsp redcurrant jelly
  • 1 tsp Dijon mustard
  • 16 prunes
  • 2 level tsp cornflour
  • Crushed new potatoes, to serve
  • Carrots, to serve
  • Chopped parsley to garnish
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Heat 1 tbsp of the oil in a non-stick frying pan. Cook the pork in batches until lightly browned all over. Transfer to a casserole dish.

  • Add the rest of the oil and shallots to the frying pan and cook for 2-3 minutes to soften slightly. Mix the crème fraîche with the stock and add to the pan with the cider (or apple juice & water), redcurrant jelly & mustard. Heat until simmering, stirring to combine.

  • Add to the pork with the prunes. Cover and cook in the oven for 25 minutes.

  • Mix the cornflour with 2 tbsp water and stir in. Cook for another 5 minutes. Serve with the new potatoes and carrots, garnished with parsley.