RecipesPork with Prunes
The prunes and cider add a fruity, autumnal flavour that lifts the pork.
The prunes and cider add a fruity, autumnal flavour that lifts the pork.
By Asda Good Living,21st September 2015
![Cooking Time](/_next/static/fonts/recipe-cooking-time_73923bcfbbe7c1a918c176e35375393f.svg)
Cook: 1 Hour
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Serves: 4
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Price: £1.63 per serving
Nutritional Information
Each 328g serving contains
of your reference intake.
Typical energy values per 100g:
491kj/117kcal
Ingredients
2 tbsp sunflower oil
500g pork fillet, sliced
2 shallots, finely chopped
3 tsp reduced fat crème fraîche
100ml chicken stock made with 1/2 stock cube
250ml medium cider (or 1/2 apple juice and 1/2 water)
1 tbsp redcurrant jelly
1 tsp Dijon mustard
16 prunes
2 level tsp cornflour
Crushed new potatoes, to serve
Carrots, to serve
Chopped parsley to garnish
Method
1Pre-heat the oven to 180C/160C Fan/Gas 4. Heat 1 tbsp of the oil in a non-stick frying pan. Cook the pork in batches until lightly browned all over. Transfer to a casserole dish.
2Add the rest of the oil and shallots to the frying pan and cook for 2-3 minutes to soften slightly. Mix the crème fraîche with the stock and add to the pan with the cider (or apple juice & water), redcurrant jelly & mustard. Heat until simmering, stirring to combine.
3Add to the pork with the prunes. Cover and cook in the oven for 25 minutes.
4Mix the cornflour with 2 tbsp water and stir in. Cook for another 5 minutes. Serve with the new potatoes and carrots, garnished with parsley.