780 g (1 3/4 lb) pork loin, cubed
1 onion, chopped
2/3 cup (150 ml) 1/4 pt red wine
1 1/4 cup (1/2 pint) 300 ml pork or beef stock made by melting stockcube in hot tea
55 g (2 oz) prunes
1 tbsp redcurrant jelly
2-3 sprigs thyme
1 onion, chopped
2/3 cup (150 ml) 1/4 pt red wine
1 1/4 cup (1/2 pint) 300 ml pork or beef stock made by melting stockcube in hot tea
55 g (2 oz) prunes
1 tbsp redcurrant jelly
2-3 sprigs thyme
method
1. Preheat the oven to 150°C (300°F) gas mark 2
2. Brown the pork cubes and onion in batches in a casserole. Pour in the red wine and bring to the boil. Add the stock, the prunes, redcurrant jelly and thyme.
3. Cook in the oven for approximately 2 hours or until the pork is tender.
2. Brown the pork cubes and onion in batches in a casserole. Pour in the red wine and bring to the boil. Add the stock, the prunes, redcurrant jelly and thyme.
3. Cook in the oven for approximately 2 hours or until the pork is tender.
serving amount
serves 4
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more information
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