Porc Farci aux Pruneaux
Ingredients
- 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
Instructions
- 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.
Notes
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