Pork stuffed with prunes

Ingredients

to serve 6

12 lge prunes [ stoned ]

1 tablespoon of seedless raisins

1 lge cox`s apple

juice of one lemon

salt and pepper

pinch of mixed spice

2 kg fillet of pork without rind

2 tablespoons of corn oil

275ml / 1/2 pint dry white wine

150ml / 1/4 pint double cream

2 tablespoons of redcurrant jelly recipe

Heat the oven to 190c or 375f gas 5. Put the prunes and raisins into a small bowl, cover with boiling water. Place a lid over them and leave for 30 mins.

Peel and core the apple and slice it thinly sprinkle with lemon juice and put to one side.

Drain the prunes and mix with the apple, season with salt and pepper and mixed spice mix thoroughly.

Lay the meat flat on a broad place the stuffing in the centre and fold the meat around it. Tie securely at frequent intervals with string. Heat the oil in a large frying pan and brown the fillet on all side over a low heat. place the meat in a casserole dish moisten with wine and three quarters of the cream, season and cover then place in the oven.

Cook for 1hr 30 mins make sure the meat cooks slowly and turn it from time to time. When the meat is cooked remove to a warm serving dish. Remove excess fat from the juices place over a low heat and reduce the juices to a 1/4 pint [ 150ml ].

Add the redcurrant jelly stir until dissolved then remove the pan from the heat. Gradually add the remaining cream do not let this boil again adjust the seasoning add a few drops of lemon juice. Serve with a slice of fillet.

Pork with prunes

pork stuffed with prunes

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