Pork in Plum Sauce
There are many varieties of plum and one type or another should be available from late July through to October. Monarch, a large, black cooking plum, in season from mid-September, would be a good choice, or the widely grown Victoria, which comes into the shops a little earlier, could be used instead. and damsons, if you happen to find them, can also be substituted.
Ingredients
- 1 lb plums
- 1/2 pint rose wine
- salt and pepper
- 1 oz plain wholemeal flour
- 1 1/2 lb pork fillet or tenderloin trimmed and cubed
- 1 oz butter
- 1 large onion skinned and chopped
- 6 oz white cabbage shredded
- 2 tbsp natural yogurt
Instructions
- Simmer the plums in the wine for 5 minutes, until tender. Strain, reserving the juice. Remove the stones from the plums and puree half in a blender or food processor.
- Season the flour, then coat the pork cubes.
- Melt the butter in a large saucepan or flameproof casserole and lightly fry the onion and cabbage for 3-4 minutes. Add the meat and fry until brown on all sides.
- Pour in the reserved plum juice and pureed plums, then simmer, uncovered, for 10-15 minutes, until tender. Just before serving add the remaining plums and yogurt and reheat gently.
Calories: 408 kcal
Carbohydrates: 25 g
Protein: 38 g
Fat: 13g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 127 mg
Sodium: 156 mg
Potassium: 1060 mg
Fiber: 4 g
Sugar: 15 g
Vitamin A: 625 IU
Vitamin C: 28 mg
Calcium: 61 mg
Iron: 3 mg