Porc Farci Aux Pruneaux

porc farci aux pruneaux

Porc Farci aux Pruneaux

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Servings: 6
Calories: 410
Prep Time 15 minutes
Cook Time 1 hour 45 minutes


  • 3 lb piece pork fillet
  • salt and pepper
  • 6 oz large prunes
  • 1 oz seedless raisins
  • 1/2 teaspoon ground mixed spice
  • 1 tablespoon chopped sage
  • 1/2 pint dry white wine
  • 1 tablespoon redcurrant jelly
  • 1/4 pint natural low-fat yogurt
  • parsley sprigs to garnish


  • Season the pork with salt and pepper and lay flat. Soak the prunes and raisins in boiling water for 30 minutes.
  • Drain well and stone the prunes.
  • Mix the spice and sage with the prunes and raisins. Spread over the meat, leaving a 2.5 cm/1 inch border. Roll up and secure with string.
  • Place in a roasting pan and pour over half the wine. Cook in the oven for 1 1/2 hours, or until tender.
  • Transfer to a warmed serving dish. Add the remaining wine to the roasting pan, place over a low heat and bring to the boil.
  • Simmer for 3-4 minutes until reduced to 150 ml (1/4 pint). Add the redcurrant jelly and yogurt, check the seasoning and simmer until thickened.
  • Garnish the meat with parsley. Serve with steamed courgettes and the sauce.
  • Natural low-fat yogurt has been substituted for the double cream used in the traditional version of this French recipe: the sauce is far less fattening.


Oven temperature: 190°C, 375 °F, gas 5
Calories: 410 kcal
Carbohydrates: 27 g
Protein: 49 g
Fat: 9g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 149 mg
Sodium: 137 mg
Potassium: 1220 mg
Fiber: 2 g
Sugar: 14 g
Vitamin A: 236 IU
Vitamin C: 1 mg
Calcium: 75 mg
Iron: 3 mg
Ingredients Pork
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