Grecian Pork

Grecian Pork

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Servings: 4
Calories: 421


  • 1 lb pork tenderloin
  • 2 tbsp oil
  • 8 oz pickling onions
  • 2 cloves of garlic crushed
  • 1/2 pint inexpensive red wine
  • 1 level tsp salt
  • Pepper
  • 7 1/2 oz can of prunes
  • 3 tbsp plain flour
  • Chopped parsley to garnish


  • Heat the oil in a large frying pan with a lid.
  • Leave the pork in one piece and cook quickly in the hot oil until golden brown.
  • Lift it out and keep on one side. Lower the heat, add the onions and garlic to the pan and cook slowly for about 5 minutes to brown.
  • Pour in the wine and boil quickly for 1 minute to evaporate the alcohol.
  • Lower the heat, return the pork to the pan and season with salt and pepper. Cover with a lid and simmer very slowly for 20 minutes.
  • Remove the stones from the prunes and blend the prune juice and flour to a smooth paste.
  • Remove the pan from the heat and cut the pork into slices about 1 in. (2.5cm) thick.
  • Blend in the flour and prune juice and stir quickly to make a smooth red sauce.
  • Add the prunes to the pan, return to the boil and simmer very gently for a further 5 minutes. If the sauce has reduced too much in simmering and is too thick, add a little water to give a light, coating sauce.Taste and check seasoning.
  • Turn the pork into a warm serving dish and sprinkle with parsley.
Calories: 421 kcal
Carbohydrates: 46 g
Protein: 26 g
Fat: 11g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 74 mg
Sodium: 65 mg
Potassium: 1005 mg
Fiber: 5 g
Sugar: 23 g
Vitamin A: 420 IU
Vitamin C: 5 mg
Calcium: 51 mg
Iron: 2 mg
Ingredients Pork, Pork Fillet
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