Pork Fillet stuffed with Prunes: Tastes Like Home
Ingredients
For the pork
- 4 pork loin (2 on the day and 2 prepared earlier, 1 medium pork loin usually serves 4 people)
- 1 small packet of stoned prunes will do the stuffing for 1 pork loin and the sauce for 1 pork loin.
- sage about 5 sprigs per stuffing per pork loin.
- Pint of cream for sauce for each pork loin, cream is not needed for cooking of pork.
- A dash of whiskey to sear the pork and a good dash in the sauce.
- 2 packets of Breadcrumbs
- 1 small packet of stoned prunes (used in stuffing and the sauce)
- 1 onion
- Lemon juice
- 1 lb Butter
For the sauce
- The remaining prunes
- Pint of cream
- Pepper - a few pinches of pepper and the sauce takes about 15 mins on simmer
- Whiskey – good dash used for the sauce.
Potatoes Ingredients
- Medium bag of Potatoes
- 1 Leek
- Wholegrain Mustard
- Milk
- Butter
Vegetables Ingredients
- 1 Bag of Carrots
- 3 packers petit pots
- Jar of mint sauce (3 tsps of mint sauce to taste)
Method
To make the pork
- Make the stuffing with breadcrumbs, onion, lemon juice, butter, sage & three quarters of the prunes.
- Saute the onions and then add the dry ingredients.
- Stuff the pork loins with the stuffing and tie up with string.
- Place in the oven to cook for 1 hour.
Method
- Use the pan that the pork loins were seared in to make the sauce.
- Add the prunes, cream, pepper and a dash more whiskey.
- Let is simmer until the cream turns a golden colour.
- The sauce is served separately to pork.
Potatoes Method
- Boil up potatoes 15 mins approx.
- Chop and sauté the leek for 5 mins approx.
- Add the leek to cooked potato and mix through butter, milk, leek and mustard and cook for another 5 minutes.
Vegetables Method
- Cook petit pois and carrots (3 minutes) so they are still crispy
- Add a little mint sauce through them. (3 tsps of mint sauce to taste)
