8 large prunes
1 1/4 cup (1/2 pint) 300 ml red wine
500 g (1 1/4 lb) pork fillet, cut into 1 cm (1/2 inch) slices
2 tbsp plain flour (All purpose)
salt
pepper
90 g (3 1/2 oz) margarine
8 oz (225 g) spaghetti
1 tablespoon chopped fresh chives
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
1 tablespoon redcurrant jelly
lemon juice
1 1/4 cup (1/2 pint) 300 ml red wine
500 g (1 1/4 lb) pork fillet, cut into 1 cm (1/2 inch) slices
2 tbsp plain flour (All purpose)
salt
pepper
90 g (3 1/2 oz) margarine
8 oz (225 g) spaghetti
1 tablespoon chopped fresh chives
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
1 tablespoon redcurrant jelly
lemon juice
method
1. Soak the prunes in the wine overnight.
2. The next day, tip the mixture into a saucepan and cook gently until the prunes are tender.
3. Meanwhile, mix the flour with salt and pepper and use to coat the pork slices.
4. Melt 40 g (1 1/2 oz) of the margarine in a frying pan and brown the pork slices on all sides.
5. Pour off the excess fat, then add 150 ml (1/4 pint) of the wine from the prunes.
6. Cover and cook until the meat is tender.
7. Meanwhile, cook the. spaghetti in boiling water until it is tender.
8. Drain well and return to the saucepan. Add the remaining margarine, the chives, salt and pepper and toss well. Keep hot.
9. Mix 2 tablespoons of the wine from the pork into the cream, then stir this mixture into the pan with the redcurrant jelly.
10. Cook gently until the sauce is smooth and glossy. Sharpen to taste with lemon juice and adjust the seasoning. Stir in the drained prunes.
11. Pile the spaghetti in a warmed serving dish and pour over the pork and wine sauce. Serve hot.
2. The next day, tip the mixture into a saucepan and cook gently until the prunes are tender.
3. Meanwhile, mix the flour with salt and pepper and use to coat the pork slices.
4. Melt 40 g (1 1/2 oz) of the margarine in a frying pan and brown the pork slices on all sides.
5. Pour off the excess fat, then add 150 ml (1/4 pint) of the wine from the prunes.
6. Cover and cook until the meat is tender.
7. Meanwhile, cook the. spaghetti in boiling water until it is tender.
8. Drain well and return to the saucepan. Add the remaining margarine, the chives, salt and pepper and toss well. Keep hot.
9. Mix 2 tablespoons of the wine from the pork into the cream, then stir this mixture into the pan with the redcurrant jelly.
10. Cook gently until the sauce is smooth and glossy. Sharpen to taste with lemon juice and adjust the seasoning. Stir in the drained prunes.
11. Pile the spaghetti in a warmed serving dish and pour over the pork and wine sauce. Serve hot.
serving amount
serves 4
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