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.
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
- 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.
- Add the pork with the flour, and continue to fry, stirring, for about 5 minutes until browned all over. Add the thyme and jelly.
- 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.
- 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.
- To serve, ladle into warm serving bowls. Garnish with thyme and serve accompanied with green salad and crusty bread.