1.5 kg fillet of pork, cut into 2 cm cubes
100 ml oil
50 g butter
30 large prunes
1 bottle white wine
100 g redcurrant jelly
250 ml jus lie
225 ml cream
salt, pepper
100 ml oil
50 g butter
30 large prunes
1 bottle white wine
100 g redcurrant jelly
250 ml jus lie
225 ml cream
salt, pepper
method
1. Soak the prunes for 12 hours in the wine, then remove the stones.
2. Heat the oil and butter and saute the pork until golden brown. Place into a casserole and add the prunes.
3. Drain the fat from the pan, add the wine, redcurrant jelly and jus lie, season, bring to the boil and simmer for 10 minutes, then pour into the casserole.
4. Cover with a lid and cook in the oven at 180°C for 35 minutes.
5. Warm the cream, mix into the meat and serve.
2. Heat the oil and butter and saute the pork until golden brown. Place into a casserole and add the prunes.
3. Drain the fat from the pan, add the wine, redcurrant jelly and jus lie, season, bring to the boil and simmer for 10 minutes, then pour into the casserole.
4. Cover with a lid and cook in the oven at 180°C for 35 minutes.
5. Warm the cream, mix into the meat and serve.
serving amount
serves 10
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