Maria loves to make this dish for her mother and herself, and says it can be cooked several hours before serving as it absorbs the flavour of the sauce if you leave it in the pan. What dish is this?……….Read on………..
Prune Stuffed Pork Filets:
Serves 2 people
Ingredients:
2 small pork filets – approx 750g
8 prunes, halved and stoned
2 tbsp seedless raisins
3 tbsp clear honey
15g butter
1 tsp plain flour or cornflour
150ml Sweet Cider
Freshly ground black pepper
Method:
Trim pork filets and cut away the ‘silver thread’.
Slice filets lengthways without cutting right through
Arrange the prune halves along one side of each filet.
Cover the prunes with one tablespoon of raisins and the honey
Close the filets over the fruit carefully and secure with cooking string or cocktail sticks
Melt butter in a large frying pan and brown the pork filets over a medium heat
Stir in the flour and Cider into the butter and bring to the boil.
Add the salt and pepper and the remaining raising and simmer, with a lid on the pan, turning the pork occasionally being careful not to disturb the filling!
Chef’s Tip: Maria says, “I add some onion and a little garlic which I brown in the pan before adding the flour and cider. I find it gives more flavour to the sauce.”