1 lb (450g) pork tenderloin
2 tbsp oil
8 oz (225g) pickling onions
2 cloves of garlic, crushed
1/2 pt (300ml) inexpensive red wine
1 level tsp salt
Pepper
7 1/2 oz (213g) can of prunes
3 tbsp (25 g) plain flour
Chopped parsley (to garnish)
2 tbsp oil
8 oz (225g) pickling onions
2 cloves of garlic, crushed
1/2 pt (300ml) inexpensive red wine
1 level tsp salt
Pepper
7 1/2 oz (213g) can of prunes
3 tbsp (25 g) plain flour
Chopped parsley (to garnish)
method
1. Heat the oil in a large frying pan with a lid.
2. Leave the pork in one piece and cook quickly in the hot oil until golden brown.
3. Lift it out and keep on one side. Lower the heat, add the onions and garlic to the pan and cook slowly for about 5 minutes to brown.
4. Pour in the wine and boil quickly for 1 minute to evaporate the alcohol.
5. Lower the heat, return the pork to the pan and season with salt and pepper. Cover with a lid and simmer very slowly for 20 minutes.
6. Remove the stones from the prunes and blend the prune juice and flour to a smooth paste.
7. Remove the pan from the heat and cut the pork into slices about 1 in. (2.5cm) thick.
8. Blend in the flour and prune juice and stir quickly to make a smooth red sauce.
9. Add the prunes to the pan, return to the boil and simmer very gently for a further 5 minutes. If the sauce has reduced too much in simmering and is too thick, add a little water to give a light, coating sauce.Taste and check seasoning.
10. Turn the pork into a warm serving dish and sprinkle with parsley.
2. Leave the pork in one piece and cook quickly in the hot oil until golden brown.
3. Lift it out and keep on one side. Lower the heat, add the onions and garlic to the pan and cook slowly for about 5 minutes to brown.
4. Pour in the wine and boil quickly for 1 minute to evaporate the alcohol.
5. Lower the heat, return the pork to the pan and season with salt and pepper. Cover with a lid and simmer very slowly for 20 minutes.
6. Remove the stones from the prunes and blend the prune juice and flour to a smooth paste.
7. Remove the pan from the heat and cut the pork into slices about 1 in. (2.5cm) thick.
8. Blend in the flour and prune juice and stir quickly to make a smooth red sauce.
9. Add the prunes to the pan, return to the boil and simmer very gently for a further 5 minutes. If the sauce has reduced too much in simmering and is too thick, add a little water to give a light, coating sauce.Taste and check seasoning.
10. Turn the pork into a warm serving dish and sprinkle with parsley.
serving amount
serves 4
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