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French-style Pork with Prunes

A delicious combination of sweet and savoury – you can use dried apricots instead. For a less rich dish, replace the quantity of wine and cream with extra stock.

Prep time: 15 mins

Cooking time: 2h 10

Serves: 4

French-style Pork with Prunes

ingredients

500g (1Ib 2oz) Simon Howie diced pork

2tbsp plain flour

salt and freshly ground black pepper

25g (1oz) butter

1tbsp olive oil

2 garlic cloves, peeled and finely chopped

1 large onion, peeled and sliced

1tbsp freshly chopped thyme or 11/2 tsp dried

1tbsp redcurrant Jelly

300ml (1/2pt) red wine

150ml (1/4pt) pork or chicken stock

150g (5oz) ready to eat pitted prunes

150ml (1/4pt) whipping cream

fresh thyme to garnish

Method

  1. Put the pork in a bowl and toss in the flour and plenty of seasoning. Melt the butter with the oil in a large saucepan until bubbling and gently fry the garlic and onion for 5 minutes.
  2. Add the pork with the flour, and continue to fry, stirring, for about 5 minutes until browned all over. Add the thyme and jelly.
  3. Gradually stir in the wine and stock and then bring to the boil. Reduce the heat until the pork is barely simmering, then cover and continue to simmer for 1 ½ hours.
  4. Stir in the prunes and cream, bring back to a gentle simmer and continue to cook, uncovered, stirring occasionally, for a further 30 minutes until the pork is tender.
  5. To serve, ladle into warm serving bowls. Garnish with thyme and serve accompanied with green salad and crusty bread.

Simon Howie

French-style Pork with Prunes

A delicious combination of sweet and savoury – you can use dried apricots instead. For a less rich dish, replace the quantity of wine and cream with extra stock.

Prep time: 15 mins

Cooking time: 2h 10 mins

Serves: 4

French-style Pork with Prunes

ingredients

Method

  1. Put the pork in a bowl and toss in the flour and plenty of seasoning. Melt the butter with the oil in a large saucepan until bubbling and gently fry the garlic and onion for 5 minutes.
  2. Add the pork with the flour, and continue to fry, stirring, for about 5 minutes until browned all over. Add the thyme and jelly.
  3. Gradually stir in the wine and stock and then bring to the boil. Reduce the heat until the pork is barely simmering, then cover and continue to simmer for 1 ½ hours.
  4. Stir in the prunes and cream, bring back to a gentle simmer and continue to cook, uncovered, stirring occasionally, for a further 30 minutes until the pork is tender.
  5. To serve, ladle into warm serving bowls. Garnish with thyme and serve accompanied with green salad and crusty bread.
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