The prunes and cider add a fruity, autumnal flavour that lifts the pork.
(8 votes)
Cook: 1 Hour
Serves: 4
Price: £1.63 per serving
Nutritional Information
Each 328g serving contains
Energy
1610kj
385kcal
1610kj
385kcal
19%
Fat
12.8g
12.8g
Med
18%
18%
Saturates
3.3g
3.3g
Med
17%
17%
Sugars
21.9g
21.9g
High
24%
24%
Salt
0.3g
0.3g
Med
5%
5%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
491kj/117kcal
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
1
Pre-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.
2
Add 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.
3
Add to the pork with the prunes. Cover and cook in the oven for 25 minutes.
4
Mix the cornflour with 2 tbsp water and stir in. Cook for another 5 minutes. Serve with the new potatoes and carrots, garnished with parsley.