Pork and prunes. Try this one pot pork and prune recipe, just ten minutes work and pop it in the oven, from BBC Good Food. A delicious French dish of prunes, pork, and onions in a wine and cream sauce. A Rustic French Pork and Prunes Recipe.

Pork and prunes Hardly elegant, although it doesn't have to be heavy either. In France, countless versions of the dish are made in neighborhood joints and at home. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!  pork loin and prunes.

Hello everybody, it is Jim, welcome to our recipe page. Today, we're going to prepare a distinctive dish, pork and prunes. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Try this one pot pork and prune recipe, just ten minutes work and pop it in the oven, from BBC Good Food. A delicious French dish of prunes, pork, and onions in a wine and cream sauce. A Rustic French Pork and Prunes Recipe.

Pork and prunes is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It's appreciated by millions daily. Pork and prunes is something that I've loved my whole life. They're fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook pork and prunes using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pork and prunes:

{Prepare 1 kg of pork loin fillet.
{Prepare of About 100 g of prunes - no pip inside.
{Take of Fresh rosemary and sage.
{Get 2 cloves of garlic.
{Make ready of Olive oil.
{Prepare 500 ml of rose wine.
{Make ready 500 ml of stock.
{Prepare of Salt and pepper to taste.
{Make ready of Few juniper berries.

Pork and prunes are two great products that complement each other perfectly. Of these, you can cook a huge number of dishes that have wonderful taste. Pork shoulder is an inexpensive and juicy cut that lends itself to roasting, grilling and braising. Here it's paired with prunes, which is a natural marriage of flavors, but you can also use butternut squash.

Steps to make Pork and prunes:

The prunes I use had no pip inside and were soft, hydrate yours by soaking in water for a few hours if needed.* Preheat oven to 160. Using a sharp knife, cut into the centre of the meat, from both ends. Using your fingers, enlarge the hole slightly. Stuff with prunes from both sides until it's completely filled.
Chop the herbs. Rub meat with olive oil and cover with herbs. In a deep casserole dish, heat oil and add more rosemary and sage. Add garlic, unpeeled and juniper berries..
After a min or two add the meat, brown on both sides. Now add the wine and let it evaporate. Add the stock, season to taste and bring to the boil.
Cover and pop in the oven for about 1 hour 45. Leave the meat to rest in a warm place and strain the broth into a pan. Reduce on a medium high heat until thickened slightly.
Carve and serve.

The prunes and pork work wonders together - the sweetness of the prunes really brings out the softness of the pork meat which falls off the bone. Pork and prunes are a classic French combination. This is an easy recipe and works wonderfully in a slow cooker; great for busy mums in the Autumn. A pastry crust covers a savoury filling of pork and prunes cooked in apple juice with orange zest and sage. Serve with boiled potatoes and seasonal green vegetables.

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