Pork with Prunes


For 1 Continued...
1 portion pork 6 ready-to-eat prunes
125 gm onion (prepared weight) 150 ml dry cider
20 gm butter 1 tspn jam (see notes)
1 tspn flour 40 - 100 ml crème fraîche
  salt and freshly ground black pepper



  1. Melt the butter in a flameproof casserole.
  2. Add the onion and fry over a low to medium heat for 5 min.
  3. Increase the heat, add the pork and fry until the pork is browned.
  4. Stir in the flour, salt, pepper and the prunes with cider.
  5. Bring to a boil and simmer for 45 to 60 min or until the pork is tender.
  6. Mix in the jam and gradually stir in the crème fraîche and heat through.


  1. Serve with potatoes, pasta, rice or whatever and add peas to garnish.


Any cut of pork can be used, but cooking times may vary.
Redcurrent jelly should really be used instead of jam, but if this is not available any jam of choice could be used.
The amount of crème fraîche used is to choice, but the sauce should be thick and glossy.
The preparation stage
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The finished meal

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