Porc farci aux pruneaux recipe
information
Preparation time: 15 minutes, plus soaking.
Cooking time: 1 3/4 hours.
Oven temperature: 190°C, 375 °F, gas 5.
Calories: 388 per portion
ingredients
1.5 kg (3 lb) piece pork fillet
salt and pepper
175 g (6 oz) large prunes
25 g (1 oz) seedless raisins
1/2 teaspoon ground mixed spice
1 tablespoon chopped sage
300 ml (1/2 pint) dry white wine
1 tablespoon redcurrant jelly
150 ml (1/4 pint) natural low-fat yogurt
parsley sprigs, to garnish
salt and pepper
175 g (6 oz) large prunes
25 g (1 oz) seedless raisins
1/2 teaspoon ground mixed spice
1 tablespoon chopped sage
300 ml (1/2 pint) dry white wine
1 tablespoon redcurrant jelly
150 ml (1/4 pint) natural low-fat yogurt
parsley sprigs, to garnish
method
1. Season the pork with salt and pepper and lay flat. Soak the prunes and raisins in boiling water for 30 minutes.
Drain well and stone the prunes.
2. Mix the spice and sage with the prunes and raisins. Spread over the meat, leaving a 2.5 cm/1 inch border. Roll up and secure with string.
3. Place in a roasting pan and pour over half the wine. Cook in the oven for 1 1/2 hours, or until tender.
4. Transfer to a warmed serving dish. Add the remaining wine to the roasting pan, place over a low heat and bring to the boil.
5. Simmer for 3-4 minutes until reduced to 150 ml (1/4 pint). Add the redcurrant jelly and yogurt, check the seasoning and simmer until thickened.
6. Garnish the meat with parsley. Serve with steamed courgettes and the sauce.
Natural low-fat yogurt has been substituted for the double cream used in the traditional version of this French recipe: the sauce is far less fattening.
Drain well and stone the prunes.
2. Mix the spice and sage with the prunes and raisins. Spread over the meat, leaving a 2.5 cm/1 inch border. Roll up and secure with string.
3. Place in a roasting pan and pour over half the wine. Cook in the oven for 1 1/2 hours, or until tender.
4. Transfer to a warmed serving dish. Add the remaining wine to the roasting pan, place over a low heat and bring to the boil.
5. Simmer for 3-4 minutes until reduced to 150 ml (1/4 pint). Add the redcurrant jelly and yogurt, check the seasoning and simmer until thickened.
6. Garnish the meat with parsley. Serve with steamed courgettes and the sauce.
Natural low-fat yogurt has been substituted for the double cream used in the traditional version of this French recipe: the sauce is far less fattening.
serving amount
serves 6
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