- 12 ready-to-eat prunes
- 300 ml dry white wine
- 450 g pork fillet/pork steak
- 2 tblsp seasoned flour
- 25 g butter
- 150 ml cream
- 1 tblsp redcurrant jelly
- 0.50 lemon (pips removed)
- salt and freshly ground black pepper
- root vegetable pureé (see intro) and spinach, to serve
- Place the prunes in a bowl with the wine and set aside to soak for 30 minutes to allow them to plump up.
- Trim the pork and cut into 1cm slices. Place on a clean work surface, then gently press down with the heel of your hand to flatten them out slightly.
- Place the flour on a plate and then use to dust the pork, shaking off any excess.
- Heat the butter in a large frying pan and, when foaming, cook the pork for 1-2 minutes on each side. Transfer to a plate and set aside – you may have to do this in batches depending on the size of your pan.
- Strain the wine into the hot pan and bring to the boil, then reduce the heat and simmer until reduced by two-thirds. Stir in the redcurrant jelly and cook for another 2 minutes, stirring until melted.
- Add the cream, prunes and pork, then season to taste and simmer gently for 2-3 minutes until the pork is cooked through. Add a good squeeze of lemon juice and season to taste, then pile the spinach on to plates and spoon over the pork mixture. Serve with the root vegetable pureé and spinach.