2 tbsp plain flour (All purpose)
salt and freshly ground black pepper
500 g pork fillet cut into 4 pieces
1/2 stick (4 Tbsp) 50 g butter
567 g can Victoria plums drained and stoned (seeded)
pinch ground cinnamon
2/3 cup (150 ml) 1/4 pt red wine
chopped parsley to garnish
salt and freshly ground black pepper
500 g pork fillet cut into 4 pieces
1/2 stick (4 Tbsp) 50 g butter
567 g can Victoria plums drained and stoned (seeded)
pinch ground cinnamon
2/3 cup (150 ml) 1/4 pt red wine
chopped parsley to garnish
method
1. Season the flour with the salt and pepper and use to coat the pork.
2. Melt the butter in a frying pan and add the pork, fry until golden brown on both sides. Transfer to a casserole.
3. Mash the plums to a coarse puree. Stir in the cinnamon and wine and pour over the pork. Cover and cook in a preheated moderate oven, 180°C (350°F) Gas Mark 4. for 30 minutes.
4. Serve hot garnished with parsley
2. Melt the butter in a frying pan and add the pork, fry until golden brown on both sides. Transfer to a casserole.
3. Mash the plums to a coarse puree. Stir in the cinnamon and wine and pour over the pork. Cover and cook in a preheated moderate oven, 180°C (350°F) Gas Mark 4. for 30 minutes.
4. Serve hot garnished with parsley
serving amount
serves 4
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