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French-style Pork with Prunes

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


    Cooking Time

    2hrs 10mins




What you'll need

  • 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

Putting it all together

  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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